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!
Course Breakfast
Cuisine American
Keyword Flax Bread
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 12servings
Calories 214kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
1 + ½cupscoarsely grated zucchini,skin on for extra vitamins
¾cupexra-ripe banana,mashed (approx. 1 large banana)
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!