Ingredients

The following ingredients have 10 Servings
  • 1 + 1/2 cups coarsely grated zucchini, (skin on for extra vitamins)
  • 3/4 cup exra-ripe banana, (mashed (approx. 1 large banana))
  • 1/2 cup chopped walnuts, (optional)
  • 1 cup unbleached all-purpose flour
  • 3/4 cup 100% whole grain flour
  • 1/2 cup ground flaxseed
  • 3/4 cup packed brown sugar
  • 3/4 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
  • 1/2 tsp salt
  • 1 + 1/4 tsp ground cinnamon
  • 1 tsp pure vanilla extract

Instruction

  • 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.