This bread recipe is the most versatile bread recipe that this writer has ever used. The ingredients can be interchanged with almost anything you have in your cupboards. Don’t have bananas? Substitute with grated carrots. Would you rather have pitted dates? What about adding raisins? The ideas are endless and this writer loves that fact. The best part of this recipe is that your kids will love it, and so will your husband. It has just the right amount of sweetness and the best part yet is that you are feeding them their vegetables and fruits in a way that they will love.
This writer has been making do with a tabletop oven so my temperatures and times are different than yours will be and I have to increase my temp and time to arrive at the desired result. But as they say, “Necessity is the mother of invention.”
3 over-ripened bananas (blackened skins)
2 c. zucchini (pulverized in food processor or blender)
¾ c. flaked coconut
½ c. sliced almonds (or chopped if using whole)
2 tsp. grated orange peel
2 c. bread flour (or all purpose flour)
½ c. flaxseed meal
1¼ c. sugar
1 Tbsp. ground cinnamon
2 tsp. baking soda
½ tsp. salt
3 eggs, slightly beaten
¾ c. canola oil (or other healthy oil)
1 tsp. vanilla extract
Mix together the zucchini and over-ripened bananas, the coconut flakes, almonds and grated orange peel. Next add the 3 lightly beaten eggs and oil. Mix well. Add the bread flour, sugar, flaxseed meal, cinnamon, baking soda, and salt. The consistency of the batter will be thick and gooey.
Prepare your bread pans and lightly coat with oil using a paper towel. Avoid cooking sprays as they are loaded with chemicals. If you prefer, prepare cupcake pans with liners. Make sure to only fill bread pans about half full as bread will rise somewhat. For muffins, bake at 375° for 20-22 minutes or until inserted knife comes out clean. If using bread pans, bake at 425° for 45-60 minutes or until knife comes out clean. Check doneness at 45 minutes, using the knife test.
It is really expensive to keep buying fruit bars and granola bars. Plus with all of the concerns about GMO’s in our food supplies, choose non-GMO products and organic fruits and vegetables. Since you are making it in your own kitchen, you know what has been used to make this bread. Plus, making it yourself is always cheaper and this is a great after-school snack or summertime treat or after-dinner dessert. You also do not need to worry about chemical preservatives being added; besides which, one loaf will be consumed shortly after it comes out of the oven anyway, with melted butter spread on each slice. Enjoy.