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- Preparing Time: 3 hours and 30 minutes
- Total Time: -
- Served Person: 20
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup brown sugar
- 1/2 cup honey
- 1/2 cup chopped walnuts
- 1/4 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 2 3/4 cups all-purpose flour
- 1 teaspoon almond extract
- 1/2 cup ground flax seed
- 3 eggs
- 1/4 cup soy flour
- 1/2 cup walnut oil
- 1/2 cup crushed pineapple, drained
- 2 1/2 cups grated zucchini
- 1/2 cup silken tofu
- Carbohydrate 34.7
- Cholesterol 28
- Fat 10.2
- Protein 5.1
- Sodium 203
- Calories 244 calories;
Preheat oven to 350 degrees F (175 degrees C). Whisk together the all-purpose flour, soy flour, salt, baking soda, baking powder, and cinnamon in a bowl until blended; set aside. Place the tofu in a blender, and puree until smooth. Scrape into a bowl, and beat with the eggs, honey, brown sugar, walnut oil, and almond extract until smooth. Stir in the flour mixture until just moistened, then stir in the zucchini, pineapple, walnuts, and flax seed until combined. Divide this batter between two 8x4 inch ungreased loaf pans. Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 1 hour. Cool in the pans on a wire rack before slicing.
