Cinnamon Zucchini Bread with Tofu

  • Yield 24 servings

Pureed silken tofu keeps the bread super moist.


1 (12.3-ounce) package silken firm tofu
1/4 cup vegetable 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 chopped walnuts


  1. Preheat oven to 350F. Grease and flour 2 (9 x 5-inch) loaf pans.
  2. In food processor or blender, combine tofu, oil, sugar and vanilla; process until smooth. Set aside.
  3. With an electric mixer beat egg whites until soft peaks form. Fold egg whites into tofu mixture.
  4. 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 pans. Bake for 1 hour. Cool bread in pans 10 minutes; remove. Makes 2 loaves.

Recipe courtesy of The Soyfoods Council



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