Zucchini Muffins and Tofu Cheesecake


As promised, here are some recipes to use with the homemade yogurt. These zucchini muffins use the oat yogurt. Thanks to the chestnut flour (again) they are mildly sweet without adding any sugar. They are also wheat free! Depending on how thick/thin your yogurt is, you may need to add a couple tbls of non-dairy milk. It should look like a thick muffin dough!

You can do make these in muffin tins or a bread loaf!

Zucchini Muffins/Bread

11/2 c chestnut flour

¼ c chopped chestnuts (optional, could sub walnuts)

1 ¼ c oat yogurt

½ c shreaded and squeezed zucchini (packed)

1 T nutritional yeast

1 T chopped fresh rosemary

½ t baking powder

½ t baking soda

1 T flax ground

Pumpkin seeds for garnish (optional)

Mix the dry ingredients together. Mix the yogurt with the zucchini and stir into your dry mixture, just until combined. Bake at 350 F for 40-50 minutes for the loaf or about 30 min for muffins. The best way to tell if they are done is to feel the top of the muffins/bread, it should not be soft! Let cool and enjoy!

The next recipe I have for you is a Raspberry Lemon Tofu Cheesecake! Actually, I used soy yogurt instead of tofu, but you could sub silken tofu if you want. This cheesecake is not really like a cheesecake. Meaning it is not extremely rich and dense. It is very light because it is low fat, more similar to a flan. I love the flavor of the lemon and raspberry together!


12 medjool dates

3 c homemade soy yogurt (or store bought or silken tofu)

juice of 3 lemons (if using tofu, you may need more)

3 T cashew sour cream (or 2 T cashew butter)

1 T vanilla

5 T agar agar flakes

1/3 cup water


2 bananas mashed

5-6 T buckwheat flour

5-6 T chestnut flour

1 T shreaded coconut

1/2 t cinnamon


1 package of frozen raspberries defrosted

juice and zest of one orange

3-4 dates

1 T agar agar flakes

2 T arrowroot

First, make your crust. Mash the bananas and add your flour until you have a stiff dough. Press into a lightly oiled spring form pie plate. Bake at 350 F for about 15 minutes

Let the crust cool and make your filling. Blend all ingredients for the filling in the blender, except the agar agar and water. Put the agar agar and water into a pan and simmer while constantly stirring until flakes have dissolved, about 4 minutes. Once dissolved, quickly poor it into your yogurt mixture and blend. Immediately, poor it onto your crust and place in the fridge.

For the topping blend the raspberries, orange zest and juice together. Poor into a pan and add your agar agar flakes simmer for about 5 minutes, then mix the arrowroot with a few Tbls of water and add it to the pan, whisking constantly until mixture has thickened. Remove the cheesecake from the fridge and poor the topping on top evenly. Smooth it out and place in the fridge to set for at least a couple of hours!

Submitted to: Allergy Free Wednesday, Slightly Indulgent Tuesdays, Allergy Friendly Friday, Wellness Weekend, Potluck Party


  1. What amazing recipes!
    That cheesecake has my name written all over it!
    What an interesting recipe – and just discovered Agar!
    Awesome will be trying it out soon;)

    Thanks for ‘bringing’ it to the Potluck Party ;D xo

  2. aw, your welcome! Let me know if you try it! 😉

  3. That bread looks soo moist and scrumptious!~

  4. I have been looking for a sugar-free tofu cheesecake and this may be it! Can’t wait to try it out. 🙂

    • Let me know how it goes. I am warning you though… it is not your typical “cheesecake!” It is very light! In a good way!

  5. Pingback: A Zucchini Recipe Bonanza ... Over 60 Gluten-Free Zucchini Dessert Recipes | All Gluten-Free Desserts...All the Time

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