Fluffy Fruit and Veggie Flax Bread
User Reviews
5
Fluffy Fruit and Veggie Flax Bread
Description
Fluffy Fruit and Veggie Flax Bread uses grated zucchini (skin on for nutrients), ripe banana, and ground flaxseed to create a moist and well-structured quick bread. The flax egg acts as an egg substitute, binding the ingredients while adding omega-3 fats. Brown sugar adds sweetness balanced by cinnamon and vanilla for warm aromatic flavors. The kefir provides moisture and a slight tang.
The bread bakes in mini loaves or muffins, with cooking times adjusted accordingly for consistent doneness. The result is tender with a soft crumb, enriched by optional chopped walnuts for crunch and texture variance. This loaf combines fruit and vegetable elements for a subtly sweet yet wholesome bread.
This bread is ideal for breakfast or snacks and pairs well with cream cheese, nut butter, or enjoyed plain. It holds well at room temperature for a few days. The flax egg must be prepared in advance by mixing ground flaxseed with water and allowing it to thicken.
Ingredients
- 1 + ½ cups zucchini skin on for extra vitamins, coarsely grated
- ¾ cup banana mashed (approx. 1 large banana, extra ripe
- ½ cup walnut optional, chopped
- 1 cup all-purpose flour unbleached
- ¾ cup whole grain flour 100%
- ½ cup Flaxseed ground
- ¾ cup brown sugar packed
- ¾ cup Kefir or regular milk, lowfat, probiotic
- 1 flax egg or 1 large egg
- 2 TBSP applesauce
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 + ¼ tsp ground cinnamon
- 1 tsp vanilla extract pure
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, mix 1 tablespoon ground flaxseed with 3 tablespoons water and refrigerate for 15-60 minutes until gelled.
- Use grated zucchini with skin for added vitamins and fiber.
- Check doneness with a toothpick and avoid over-mixing batter to keep bread tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Cholesterol | 1mg | 0% |
| Sodium | 322mg | 13% |
| Potassium | 274mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 79mg | 8% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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