This is not your average Wonderbread. That stuff is filled with so many preservatives, it could probably be placed in the time capsule along with Hostess Twinkies. So if I said flaxseed bread, would you continue reading? A few years ago, I’m not so sure I would have and I certainly know my family is rolling their eyes at this post. The reason I call this the new “wonderbread” is that I wonder how many other ingredients I could fit into the recipe.
A month or so ago I attempted a healthified zucchini bread and that didn’t turn out so well. This one on the other hand, was a HUGE success. Thank you to Jenn for this “Fluffy Flax Fruit Veggie Bread.” The recipe provides enough batter for a solid loaf pan or a couple of mini loaf pans. I took a twist from the instructions and used a mini muffin pan as well as a regular muffin pan. The result was along the lines of 12 muffins, 24 mini muffins, and a few spoonfuls for my tasting pleasure.
This is what a kitchen actually looks like during a baking experiment. All of the ingredients do happen to make it into the bowl, but it’s what I like to call “Organized Chaos.” It would probably overwhelm some bakers and chefs to not have their mise en place, French for everything in its place (probably the only thing I took away from 10th grade cooking), but it works for me. The Goods:
1.5 cup zucchini (grated, shredded, smashed…your choice) I used about 1.5 med-large zucchinis and shredded it with a lovely cheese grater
3/4 cup banana (mine happened to include 2 quite mushy medium bananas)
1 large handful of walnuts (give or take…it can be optional)
1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup ground flaxseed (note the “ground”)
3/4 cup packed brown sugar (Jenn calls for “light”, I happened to use whatever was present, which did happen to be “light”)
3/4 cup milk (mine was skim)
1 large egg
2 T applesauce
2 t baking soda
1 t baking powder
1/2 t salt
Dash of cinnamon & vanilla (pour to your preference…yes I’m just lazy on the instruments)
Chocolate chips (again up to you, but really, a little chocolate can’t hurt)
Mix the dry ingredients and set aside in a separate bowl. Slowly add the zucchini, banana, and walnut mixture into the dry ingredients, beating or mixing until just combined.
You know, the next time I experiment with this recipe, I might try to substitute Keifer yogurt for the milk. That as well as not cooking the muffins as long might provide for a softer, doughier result. Here I added the batter into mini muffin tins (along with the regular size below). I also took the liberty to add in some chocolate chips. I recommend mixing them into the batter, rather than adding them on top, which prevents them form popping off of the muffins once baked. Bake in the oven at 350F for about 20-25 minutes. Again, baking for less time might provide a doughier muffin, which happens to be my preference. I’ve been savoring them in the morning with my Chobani Greek yogurt and fruit mix or after dinner for my little bedtime sweet. They go great with a little whipped butter, jam, crumbled with whipped cream or on their own. 🙂