A pot roast with peppers, onions, and this ropa vieja slow cooker recipe tastes just like the food served at mall-based Cuban eateries.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs 30 mins |
| Servings: | 20 |
| Yield: | 2 – 8×4 inch loaf pans |
Ingredients
- 2 ¾ cups all-purpose flour
- ¼ cup soy flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ cup silken tofu
- 3 eggs
- ½ cup honey
- 1 cup brown sugar
- ½ cup walnut oil
- 1 teaspoon almond extract
- 2 ½ cups grated zucchini
- ½ cup crushed pineapple, drained
- ½ cup chopped walnuts
- ½ cup ground flax seed
Instructions
- 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 8×4 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.
Nutrition Facts
| Calories | 244 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 203 mg |
| Sugars | 19 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I had high hopes for this recipe and was very disappointed when it didn’t turn out. I baked 1 loaf and 12 muffins and had to increase the bake time considerably before either was done. Both the loaf and the muffins were very gummy in texture which made me think perhaps 3 eggs plus 1/2c flax was too much for the flour to handle? Whatever the reason, my search for a healthful, flavorful zucchini bread continues.
This is the best Zucchini Bread ever. My 5 year old loves it and it is great for him. It is ultra moist and no substitutions are necessary. I have made this with walnut oil and I have also substituted the walnut oil with applesauce. Yum yum.
Wow! Let me tell you, my DH saw me making this and was very skeptical. He was really thrown by the tofu and flax. 🙂 I told him he wouldn’t even notice it, but was a little nervous myself. It turned out awesome! I left out the walnuts b/c I don’t like them. And I didn’t have walnut oil so I used half canola oil and half applesauce.
My son is 15 months old and is a VERY picky eater, he loves this bread. I didn’t add walnuts and I substituted pear juice for pineapple. I also used veggie oil instead of almond oil.
This is my favorite zucchini bread. I make it with veggie or canola oil since I rarely have walnut oil. It is high in protein and very moist.