Zucchini Bread with Linseed

Zucchini Bread with Linseed


7 people made this

By using less sugar and oil then adding linseed for some of the walnuts, I've created a better-for-you version of the usually fat-laden zucchini bread. It's delicious!


Serves: 20 

  • 2.75 cups (345g) plain flour
  • 1/4 cup (30g) soy flour
  • 1 teaspoon salt
  • 1 teaspoon bi carb soda
  • 1/4 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 cup silken tofu
  • 3 eggs
  • 1/2 cup (125ml) honey
  • 1 cup (155g) brown sugar
  • 1/2 cup (125ml) walnut oil
  • 1 teaspoon almond essence
  • 2.5 cups grated zucchini (~3 zucchinis)
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup walnuts, diced
  • 1/2 cup ground linseed

Preparation:30min  ›  Cook:1hour  ›  Extra time:1hour cooling  ›  Ready in:2hours30min 

  1. Preheat oven to 180 degrees C. Whisk together the plain flour, soy flour, salt, bi carb soda, baking powder and cinnamon in a bowl until blended; set aside.
  2. Place the tofu in a blender and puree until smooth. Scrape into a bowl and mix with the eggs, honey, brown sugar, walnut oil and almond essence until smooth. Stir in the flour mixture until just moistened then stir in the zucchini, pineapple, walnuts and linseed until combined. Divide this batter between two 10 x 20cm ungreased bread or loaf tins.
  3. Bake in the preheated oven until a toothpick inserted into the centre of the loaves comes out clean; about 1 hour. Cool in the tins on a wire rack before slicing.

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