top of page
  • Writer's pictureSoyfoodscouncil

Cinnamon Zucchini Bread

Updated: Aug 27, 2021

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;

37 views0 comments

Recent Posts

See All

Tropical Fruit Sunshine Bread

This sweet bread is from chef Steven Petusevsky. It contains soy protein powder, which increases the protein content significantly. It’s great for breakfast or a snack. Spread a warm slice with cream

Moist Tofu Cornbread

This recipe is from Didi Emmons, author of the award-winning book, Entertaining for a Veggie Planet. Tofu helps produce a dense moist bread that makes a good companion to soup or chili or the molasses


bottom of page