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!
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.
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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.
Fluffy Fruit and Veggie Flax Breadpacked with zucchini, banana, whole grains, and fiber-icious flax. This healthy bread tastes great and also makes an amazing batter for muffins!
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!
Delicious, Healthy, Gluten Free Vegetable Bread!
Calories: 214 kcal , Carbohydrates: 34 g , Protein: 5 g , Fat: 7 g , Cholesterol: 1 mg , Sodium: 322 mg , Potassium: 274 mg , Fiber: 4 g , Sugar: 16 g , Vitamin A: 70 IU , Vitamin C: 4.1 mg , Calcium: 79 mg , Iron: 1.5 mg
If you get a chance to try this Fluffy Fruit and Veggie Flax Bread, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @ on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
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Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.Most people are aware that vegetables like broccoli, cauliflower, and brussels sprouts are “cruciferous” vegetables, but have you ever wondered what that word actually means? The term “cruciferous” is an informal way of classifying members of the mustard family of vegetables and derives from the Latin word “Cruciferae” which means “cross bearing”. Vegetables in this category are so named because their 4-petaled leaves resemble (roughly) the shape of a cross.
Broccoli is probably the most popular cruciferous vegetable here in the U.S. so it’s worth exploring new and different ways to prepare it because let’s face it, plain old steamed or roasted broccoli can get a little boring. How about trying this 3 Ingredient Broccoli Bread? It’s a fun, delicious way to eat broccoli and each slice contains the equivalent of more than 1 serving (1 cup) of broccoli. It’s also low-carb, keto, gluten-free and grain-free.
1. Broccoli – I like the convenience of using 1-pound bags of frozen broccoli so that’s what this recipe calls for, but you can definitely use fresh broccoli if you wish. In fact, this recipe is a great way to use up broccoli stalks/stems that might otherwise be discarded. If you opt for using fresh broccoli make sure to measure out 1 pound and then steam it before proceeding with the recipe. An easy way to steam broccoli is in the microwave using a recipe like this one.
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2. Eggs – I’ve made the bread countless times and it doesn’t seem to matter whether you use small eggs, large eggs, or even an egg substitute. They all work, so go with whatever you have on hand.
3. Cheddar cheese – There are countless varieties of cheddar cheese on the market so have fun experimenting to create different flavor variations of this bread, just make sure that whatever kind of cheese you use, you grate if very fine. Sometimes you can buy cheddar that’s pre-grated (make sure the package says “finely” grated) but more often than not, you’ll have to grate it yourself. (If using a box grater, use the side with the smallest holes.) Don’t cheat on this step because if the cheese if not grated finely enough it won’t get evenly distributed and the bread may not hold together properly.
1. Cook the broccoli – Whether you use fresh or frozen broccoli, you’ll need to cook it first. If using frozen, simply follow the directions on the package. If using fresh, steam it until it’s crisp tender. (Vegetables that are cooked crisp-tender are heated and cooked all the way through, but still have some snap to them.)
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2. Squeeze the water out of the broccoli – This is the most cumbersome part of the recipe. Once the broccoli is cooked and run through the food processor, you’ll need to squeeze all the water out of it. The easiest way to do this is using a nut milk bag (as pictured above) but you can also use a thin, clean dish towel, such as a flour sack, or a layered piece of cheese cloth. All of these methods work well, just be sure to use your muscle and squeeze as hard as you can. The more water that’s extracted from the broccoli, the better, and more bread-like, the texture will be.
3. Mix the broccoli with the eggs and cheese – Combine the broccoli pulp with the eggs and cheese and mix well. Divide the mixture into 4 equal portions and place them on a silicone or parchment lined baking sheet.
Flattening into circles is the easiest option and the one I choose most often because I like to use this bread for veggies burgers.
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5. Bake – 3 Ingredient Broccoli Bread takes only 12 minutes to bake. Flip the slices over during the last 2 minutes to ensure even cooking.
If you don’t plan on using 3 Ingredient Broccoli Bread the day it’s made, freeze the slices in a single layer on a parchment lined baking sheet and then transfer to a zip lock bag and put them back in the freezer. To serve, toast the frozen bread slices for 3-4 minutes or place them in a 400-degree oven for 5-7 minutes.
If you like this recipe check out 3 Ingredient Cauliflower Bread. And if you’re looking for more recipes with just 3 ingredients see 3 Ingredient Baked Haddock and 3 Ingredient Healthy Pancakes.
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If you make 3 Ingredient Broccoli Bread don’t forget to snap a pic and tag me over on Instagram @. I’d love to see your creation!
A simple recipe for bread made from vegetables. Each slice contains the equivalent of 4 ounces of broccoli. Low-carb, keto, gluten-free, grain-free.
1. You can also use a bread slice shaped cookie cutter as a mold, by pressing the broccoli mixture evenly into it.
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2. If not using the bread the same day, freeze in a single layer and then transfer to a zip lock bag and store in the freezer. To serve, toast the frozen bread for 3-4 minutes.
Nutrition Information - Serving size: 1 slice, Calories: 128, Fat: 6g, Saturated fat: 3g, Unsaturated fat: 3g, Trans fat: 0g, Carbohydrates: 8g, Sugar: 2g, Sodium: 264mg, Fiber: 3g, Protein: 11g, Cholesterol: 104mg
Hi, my name is Mona and welcome to my blog! I’m a former, long-time, specialty food entrepreneur turned food blogger, and this is where I share my personal collection of mostly healthy recipes.
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All photography and text on this blog are Copyright of Queen of My Kitchen ©2014-2023, unless otherwise stated. Material may not be duplicated, published or re-written without permission. All rights reserved.My dog, Cookie, is wild for zucchini. Also cauliflower, broccoli, kale, and cabbage. You could say that my pup has a healthy appetite. This morning, I left a slice of zucchini bread on my desk where I thought she couldn’t reach. Then I heard some scuffling, followed by some gobbling. She swiped that slice of bread and ate half before I could grab it.
This dog is my soulmate, I tell you. I captured it on video, if you’d like to see it. That was all to say that this zucchini bread recipe is Cookie and Kate approved. It’s fluffy and moist, lightly spiced, and full of confetti-like green flecks of zucchini.
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If you’ve enjoyed zucchini bread before, let me point out a few differences between my recipe and the standard recipes. Here are five reasons to love this healthier zucchini bread:
If you love this zucchini bread, you’ll also enjoy my banana bread, apple muffins, carrot muffins or banana muffins, you’re going to love this one. Don’t miss the maple-sweetened blueberry muffins in my cookbook!
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