Cinnamon Zucchini Bread with Tofu

  • Yield: 24 servings


1-- (12.3-ounce) package silken firm tofu
1/4cup vegetable oil
2cups sugar
3teaspoons vanilla
4-- egg whites
3cups all-purpose flour
1tablespoon cinnamon
1teaspoon baking soda
1teaspoon baking powder
1teaspoon salt
2cups grated zucchini
1cup 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.

Nutritional Info *per serving

  • Calories 147
  • Fat 6.7g
  • Saturated Fat 1g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 3g
  • Cholesterol 30mg
  • Sodium 790mg
  • Carbohydrate 24g
  • Fiber 2g
  • Protein 8g