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Fluffy Fruit and Veggie Flax Bread

Name: Fluffy Fruit and Veggie Flax Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 + 1/2 cups coarsely grated zucchini, (skin on for extra vitamins); 3/4 cup exra-ripe banana, (mashed (approx. 1 large banana)); 1/2 cup chopped walnuts, (optional); 1 cup unbleached all-purpose flour; 3/4 cup 100% whole grain flour; 1/2 cup ground flaxseed; 3/4 cup packed brown sugar; 3/4 cup lowfat kefir probiotic milk, (or regular milk); 1 flax egg, (or 1 large egg); 2 TBSP applesauce; 2 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 1 + 1/4 tsp ground cinnamon; 1 tsp pure vanilla extract

Published: July 17, 2012Updated: September 16, 2018Author: Jenn Laughlin

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Fluffy Fruit and Veggie Flax Bread packed with zucchini, banana, whole grains, and fiber-icious flax. This healthy bread tastes great and also makes an amazing batter for muffins!

This fluffy flax bread is 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.

I think it’s safe to say I found it!

So what are you waiting for? Make this meow!

Fluffy Fruit and Veggie Flax 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 Fruit and Veggie Flax Bread

Fluffy Fruit and Veggie Flax Bread packed with zucchini, banana, whole grains, and fiber-icious flax. This healthy bread tastes great and also makes an amazing batter for muffins!

5 from 6 votes

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Course: Breakfast

Cuisine: American

Keyword: Flax Bread

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: servings

Author: Jenn Laughlin - Peas and Crayons

Ingredients

1 + 1/2 cups coarsely grated zucchini, skin on for extra vitamins
3/4 cup exra-ripe banana, mashed (approx. 1 large banana)
1/2 cup chopped walnuts, optional
1 cup unbleached all-purpose flour
3/4 cup 100% whole grain flour
1/2 cup ground flaxseed
3/4 cup packed brown sugar
3/4 cup lowfat kefir probiotic milk, or regular milk
1 flax egg, or 1 large egg
2 TBSP applesauce
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 + 1/4 tsp ground cinnamon
1 tsp pure vanilla extract

Instructions

Preheat oven to 350 degrees F.
Grate zucchini, mash banana, and chop/crush walnuts, then set aside.
In a large mixing bowl, stir together dry ingredients: ground flaxseed, flour, brown sugar, baking soda, baking powder, cinnamon and salt.
Next add the zucchini, banana, and walnuts and stir to combine. In a separate bowl, whisk together your egg, milk, applesauce and vanilla.
Add the wet mixture to the dry mixture and stir until just combined [try not to over-mix if possible].
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.
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.
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 =)
Remove and place on a wire cooling rack, resisting the urge to run off with a face full of bread.

Notes

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!

Nutrition

Calories: 214kcal, Carbohydrates: 34g, Protein: 5g, Fat: 7g, Cholesterol: 1mg, Sodium: 322mg, Potassium: 274mg, Fiber: 4g, Sugar: 16g, Vitamin A: 70IU, Vitamin C: 4.1mg, Calcium: 79mg, Iron: 1.5mg

Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!

If you get a chance to try this Fluffy Fruit and Veggie Flax Bread, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!

Garnish with some extra crushed walnuts if you’re feeling fancy!

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About The Author:

Jenn Laughlin

Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.

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