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Fluffy Fruit and Veggie Flax Bread
5 from 18 votes

Fluffy Fruit and Veggie Flax Bread

This fruit and veggie flax bread blends grated zucchini, mashed banana, and optional walnuts into a moist, tender loaf. Ground flaxseed and a flax egg provide fiber and binding, replacing traditional eggs. The mixture includes whole grain and all-purpose flours, brown sugar, kefir, and spices for a balanced sweetness and subtle warmth. It bakes to a fluffy texture that holds moisture well.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 12 servings
Calories: 214 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  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.

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

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%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 214

% 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.