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Whole Grain Fluffy Flax Zucchini Bread

Whole Grain Fluffy Flax Zucchini Bread

This fluffy whole grain bread is spiked with a boatload of healthy goodness and a whole lot of YUM!

Course Breakfast
Cuisine American
Keyword Flax Zucchini Bread
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Author Jenn Laughlin - Peas and Crayons

Ingredients

  • 1 large extra-ripe banana
  • 1.5 cups coarsely grated zucchini
  • 3/4 cup chopped walnuts
  • 1 + 3/4 cup whole grain wheat flour
  • 1/2 cup ground flaxseed
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon plus extra to taste
  • 1/2 tsp salt
  • 1 flax egg or large egg
  • 3/4 cup packed brown sugar
  • 3/4 cup milk
  • 2 TBSP applesauce
  • 1 tsp pure vanilla extract

tools needed:

extras:

  • 1/4 cup finely chopped walnuts for topping

Instructions

  1. Preheat oven to 350 degrees F.
  2. Spritz a 9x5 loaf pan with oil or rub with butter, set aside.
  3. Place your banana in a microwave safe bowl, covered and heat for 3-4 minutes on high.
  4. Tilt bowl to the side to pour out any liquid that may have separated, mash with a fork, then set aside to cool.
  5. Grate your zucchini, pat dry if extra watery, and add to the banana bowl.
  6. In a large bowl, whisk together flour, flax, baking soda, baking powder, cinnamon and salt.
  7. In a separate bowl, gently stir together your egg, milk, applesauce, brown sugar, and vanilla.
  8. Add the zucchini-banana mixture and fold together until just mixed.
  9. Pour zucchini mixture into the flour mixture and stir with a fork until just combined.
  10. Gently fold in walnuts and pour batter into the prepared loaf pan.
  11. Smooth the top with your spatula and add chopped walnuts to the top of the loaf if you're feeling fancy. Feeling EXTRA fancy? Chocolate chips on top. Do it.
  12. Bake on center rack for 30 minutes, rotate pan, then bake for an additional 15-20 minutes or until a toothpick comes clean from the center of the loaf. Bake times may vary a smidge based on oven conditions so my rule of thumb is to always check baked goods a few minutes early and re-test as needed.
  13. Allow bread to cool in pan for 15 minutes, then gently remove and place onto a wire cooling rack to continue cooling. Enjoy warm or at room temperature, it's great both ways! Store tightly wrapped on the counter for up to 4 days.
  14. Slather each slice in cinnamon-sugar sprinkled spreadable butter and dive. on. in.

Recipe Notes

Feel free to line your pan with parchment paper if you love a softer edge to your zucchini bread! I love it both ways!No whole grain flour handy? This recipe will still work marvelously with regular all-purpose flour!