Fluffy Flax, Fruit, & Veggie Bread

Fluffy Flax, Fruit, & Veggie Bread

[makes one large loaf, three mini loaves, or 12 muffins]
or in my case, 2 mini loaves and a few muffins
I like variety =)

what's in it?
1+1/2 cups coarsely grated zucchini [with skin - approx 1 large zuke]
3/4 cup room temperature banana, mashed [approx 1 large banana]
1/2 heaping cup of chopped walnuts [optional]
1 cup unbleached, all-purpose flour
3/4 cup 100% whole grain flour
1/2 cup ground flaxseed
3/4 cup lightly packed light-brown sugar [I'll look the other way if you add a cup]
3/4 cup lowfat kefir probiotic milk, or regular milk
1 flax egg or 1 large egg
2 Tablespoons of granny smith applesauce [or regular applesauce]
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1+1/4 teaspoon ground cinnamon [or a smidge extra]
1 teaspoon vanilla extract


adapted from Everyday Food

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 an hour if you plan ahead [not my forte]. Once it reaches an eggy consistency you're ready to go!

get baking!

Preheat oven to 350F.  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/grapeseed oil or grease with coconut oil to prevent sticking and add the batter, filling each about halfway.  

Garnish with some extra crushed walnuts if you're feeling fancy.

I'm always feeling fancy

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.

so... how was it?

Fan-freaking-tastic!  As if I would post it here if it wasn't...  Though I'm not exactly opposed to posting photos of baking failures that look more like toes than cookies or cheesecakes that have fallen on the floor.  Making fun of myself is almost as making fun as others [*cough*paul*cough*] and I fully intend on sharing the visuals of such disasters with you on the regular.  But this recipe isn't one of them.  I baked these a few times, and several different ways, in order to find that sweet spot where texture and flavor get hot, heavy, and take off to vegas to elope.  Found it =)


Not only does this recipe lack butter, but it doesn't need butter.  The natural moisture in the zucchini, banana and apple sauce work just as well - Take that, Paula Deen!  

behind the scenes:

In other news: the fam is still in town, my toe is still broken, and I have been craving cucumber and cherries like crazy.  Also, I have a feeling that Maddie thinks she's a chicken.  

I'll be really impressed if she lays an egg.