Fluffy Flax, Fruit, and Veggie Bread

Fluffy Flax, Fruit, & Veggie Bread

Fluffy Flax, Fruit, and Veggie Bread

[makes one large loaf, three mini loaves, or 12 muffins]
or in my case, 2 mini loaves and a few muffins
I like variety =)
Fluffy Flax, Fruit, and Veggie Bread
  • 1+1/2 cups coarsely grated zucchini [with skin - approx 1 large zuke]
  • ¾ cup room temperature banana, mashed [approx 1 large banana]
  • ½ heaping cup of chopped walnuts [optional]
  • 1 cup unbleached, all-purpose flour
  • ¾ cup 100% whole grain flour
  • ½ cup ground flaxseed
  • ¾ cup lightly packed light-brown sugar [I'll look the other way if you add a cup]
  • ¾ cup lowfat kefir probiotic milk, or regular milk
  • 1 flax egg or 1 large egg
  • 2 Tablespoons of granny smith applesauce [or regular applesauce]
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1+1/4 teaspoon ground cinnamon [or a smidge extra]
  • 1 teaspoon vanilla extract
  • your favorite oil, for the pan
  • adapted from Everyday Food

  • To make a flax egg: scoop 1 tablespoon of ground flax into a small bowl and slowly add 3 tablespoons of water, whisking as you combine the two. Place in the fridge for a minimum of 15-20 minutes or even an hour if you plan ahead [not my forte]. Once it reaches an eggy consistency you're ready to go!
  1. Preheat oven to 350 degrees F.
  2. Grate zucchini, mash banana, and chop/crush walnuts, then set aside.
  3. In a large mixing bowl, stir together dry ingredients: ground flaxseed, flour, brown sugar, baking soda, baking powder, cinnamon and salt.
  4. Next add the zucchini, banana, and walnuts and stir to combine. In a separate bowl, whisk together your egg, milk, applesauce and vanilla.
  5. Add the wet mixture to the dry mixture and stir until just combined [try not to over-mix if possible].
  6. Spritz three mini loaf pans [or muffin tin!] with olive/coconuut oil or grease with coconut oil to prevent sticking and add the batter, filling each about halfway.
  7. Bake for 20-25 minutes for a tray of muffins, 25-35 for mini loaves [my favorite!], and about 45-55 minutes for a large loaf.
  8. Test the center with a toothpick and, once it comes out squeaky clean, pull em out! I'm a neurotic baker and check mine about 2-3x before yanking them from the oven. It pays off =)
  9. Remove and place on a wire cooling rack, resisting the urge to run off with a face full of bread.
Fluffy Flax, Fruit, & Veggie Bread
Garnish with some extra crushed walnuts if you’re feeling fancy.
Fluffy Flax, Fruit, & Veggie Bread
I’m always feeling fancy

so… how was it?

Fan-freaking-tastic!  As if I would post it here if it wasn’t…  Though I’m not exactly opposed to posting photos of baking failures that look more like toes than cookies or cheesecakes that have fallen on the floor.  Making fun of myself is almost as making fun as others [*cough*paul*cough*] and I fully intend on sharing the visuals of such disasters with you on the regular.  But this recipe isn’t one of them.  I baked these a few times, and several different ways, in order to find that sweet spot where texture and flavor get hot, heavy, and take off to vegas to elope.  Found it =)

Fluffy Flax, Fruit, & Veggie Bread

Care for a peek behind the scenes?

Fluffy Flax, Fruit, & Veggie Bread

In other news: the fam is still in town, my toe is still broken, and I have been craving cucumber and cherries like crazy.

Also, I have a feeling that Maddie thinks she’s a chicken.

That time my cat tried to lay an egg...
I’ll be really impressed if she lays an egg.


  1. TheMrsatSuccessAlongtheWeigh says

    That looks like breakfast baby!

    And if she lays an egg you’d better YouTube it asap!

  2. Sprint2theTable says

    I love the zucchini-banana combo!  I do that i breakfast muffins (protein-filled, of course :).

    Gorgeous loaf… it looks like it was made to be eaten warm with a giant glob of PB.  YUM!

  3. says

    Oh yumm Jenn what an interesting combination of ingredients and flavors this is! I know the zucchini and banana combo is good… will  be trying this, and soon! Thanks as always for your great recipes :)

  4. says

    Yum! This looks awesome! Can’t wait to try it. I’m actually making 3 of your recipes this week! Carrot coconut muffins, stuffed sweet potatoes, Mexican, Pizza Lasagna, and your new veggie dip…wait…that’s four!!! :) Also, our cats would’ve made the cutest kittens ever! They look so much alike! How much does she weigh? Our giant orange cat weighs 18 lbs…and the vet says it’s totally normal. He’s just a Goliath! 

  5. says

    Ahh I found this MOMENTS too late!  Literally just took a different recipe zucchini-banana bread out of the oven!  This looks amazing. Pinning for next time I’ve got zucchini handy :) 

  6. Erica Jordan says

    HOW CUTE IS MADDIE!! ahh i wanna snuggie her

    i love how awesome you set up your little foodie pics :-) my little professional! this looks really good. i like that you added veg on it!!

    i hope your little toe is okay pumpkin!!


  7. says

    you have become quite the baker!  I love it – and I can’t wait to have my own kitchen again so I can get back to baking – this recipe is high on my list :-)

  8. Rachel Linaker says

    Oh my goodness that looks freakin’ amazing. I’ve just rustled up a gluten-free banana bread myself (with sunflower and pumpkin seeds, mmm) and that also lacks butter – totally don’t need it!
    I need to try this one day, mmm :-)


    >> livefoodlove.blogspot.co.uk <<

  9. says

    We love our fur balls!! I want to see that egg laying thang too! :)  I love the look of that bread. It’s hearty, rustic and nutty.  I love that you used kefir, nice twist! All those great ingredients too, I bet it is heaven smelling it bake! Delicious! 

  10. says

    What a great bread!  I love it when they are stocked full of good for you add ins.  Perfect breakfast and snack. I want to slap a bit of peanut butter on it too.

  11. Hungryhealthygirl.com says

    I’m having trouble linking up. It keeps telling me that I’m not using a direct link, but I think I am. Anyone else having problems?

  12. says

    Hey love! Are you using the direct link to the post itself or just a direct link to your main blog page? It has specifics to accept the post links but not the main page link — I’ll help you troubleshoot just keep me posted! <3

  13. Jessie Ammons says

    So, does this taste more like banana bread or just a moist, nutty bread? I’m trying to figure out how sweet/fruity it would taste. 

  14. says

    Hey Jessie! =) It’s more of a breakfast bread vs. a sweet dessert-y bread. I kept the sugar on the lower side and let the super ripe banana add its own sweetness to the mix. The extra walnuts add nuttiness for sure but the cinnamon tricks your taste buds into thinking it a lil sweeter than it actually is. Very hearty/rustic with a light sweetness I would say. If that helps? Not *super* banana-y since my typical banana bread has 2-3 bananas in it and there is just one large one in this.

  15. Presley says

    Made this tonight and it was DEEE-LICIOUS! Going to try a larger batch to freeze for my boys for breakfasts during the school week….or a healthy snack grab! Thanks for the recipe!

  16. says

    I made a gluten free version. Here are the changes I made:

    1 zucchini without skin (only cause it was going bad)
    2 bananas
    1 cup GF bobs red mill all purpose baking flour
    3/4 cup GF bobs red mill oat flour
    1/4 cup flaxseed
    1/2 cup brown sugar
    3/4 cup So Delicious Coconut Kefir

    It was sooo yummy! Thanks for the base recipe!

  17. robin says

    this is my new favorite bread recipe.. i made it once and can never get enough. thank you for this! yum-o!

  18. jolene says

    Just made these as well as the carrot coconut ones (which i had forgotten about which is just tragic). My genius assistant mashed the bananas for me then proceeded to help me fill all the muffin cups without pointing out I had never added them, so they were remixed. THEN I was too busy making fun of her to put the timer on…. and they were STILL delicious. I think I’m only going to bake your muffin recipes from now on they always taste amazing.

    • says

      Ohmygosh I’ve forgotten to add ingredients to banana bread before and had to swirl it in last minute! I’m glad the last minute addition worked and so happy you’re a fan of both recipes! Your comment totally made my day =)

    • says

      Hi Sandra! It would take a very calculated balance of GF flours such as coconut and almond flours to produce the same result. If I were testing it at home [which I would love to now that you mention it!] I would start with my favorite GF flour blend as the base which normally has a specific ratio of healthy flours that produce all-purpose flour-like results! Hope that helps and thanks for reading!

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