Zucchini Bread with Linseed

    2 hours 30 minutes

    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!

    9 people made this

    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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    Reviews and Ratings
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    Reviews in English (6)


    This is my favorite zucchini bread. I make it with veggie or canola oil since I rarely have walnut oil. It is high in protein and very moist.  -  10 Aug 2009  (Review from Allrecipes USA and Canada)


    Wow! Let me tell you, my DH saw me making this and was very skeptical. He was really thrown by the tofu and flax. I told him he wouldn't even notice it, but was a little nervous myself. It turned out awesome! I left out the walnuts b/c I don't like them. And I didn't have walnut oil so I used half canola oil and half applesauce.  -  07 Mar 2011  (Review from Allrecipes USA and Canada)


    This is the best Zucchini Bread ever. My 5 year old loves it and it is great for him. It is ultra moist and no substitutions are necessary. I have made this with walnut oil and I have also substituted the walnut oil with applesauce. Yum yum.  -  25 Sep 2011  (Review from Allrecipes USA and Canada)