0 from 18 votes
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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 12 servings
Calories: 214 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 + ½ cups coarsely grated zucchini, skin on for extra vitamins
- ¾ cup exra-ripe banana, mashed (approx. 1 large banana)
- ½ cup Chopped walnuts, optional
- 1 cup unbleached all-purpose flour
- ¾ cup 100% whole grain flour
- ½ cup ground flaxseed
- ¾ cup packed brown sugar
- ¾ 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
- ½ tsp salt
- 1 + ¼ 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.
Cup of Yum
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 Information
Calories
214kcal
(11%)
Carbohydrates
34g
(11%)
Protein
5g
(10%)
Fat
7g
(11%)
Cholesterol
1mg
(0%)
Sodium
322mg
(13%)
Potassium
274mg
(8%)
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: 12servings
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.