• Soyfoodscouncil

Cinnamon Zucchini Bread

Updated: Aug 27

This recipe is courtesy of the South Dakota Soybean Research and Promotion Council. Pureed silken tofu keeps the bread moist.


Ingredients 1 (12.3-ounce) package silken firm tofu

¼ cup soybean oil

2 cups sugar

3 teaspoons vanilla

4 egg whites

3 cups all-purpose flour

1 tablespoon cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 cups grated zucchini

1 cup walnuts, chopped


Instructions Preheat oven to 350 degrees. Grease and flour 2 loaf pans. In a food processor or blender, combine tofu, oil, sugar, and vanilla; process until smooth. Set aside.

With an electric mixer beat egg whites until soft peaks form. Fold egg whites into tofu mixture. Sift together flour, cinnamon, baking soda, baking powder, and salt. Gently stir flour mixture into tofu mixture. Stir zucchini and nuts into batter. Pour batter into 2 9×5-inch loaf pans. Bake for one hour. Cool bread in pans for 10 minutes; remove.


Notes Yield: 2 loaves (12 slices per loaf).Calories 26 (7% from fat); Fat 1g (sat fat 0.1g, mono fat 0.1g, poly fat 0.2g); Protein 3.9g; Carbohydrate 24.7g; Cholesterol 4mg; IRON 1.4mg; Sodium 227mg; Calcium 20mg;

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