Preheat oven to 325F and grease a loaf pan.
In a large bowl, beat the applesauce, maple syrup, eggs, mashed bananas, grated (and drained) zucchini, yogurt, and milk with a whisk.
Add in the baking soda, vanilla, salt, cinnamon, nutmeg, and ground flax. Whisk together til well combined.
Use a mixing spoon to add in the flour until just combined (they key is to never over mix the flour or it'll dry out your bread). Gently fold in the blueberries/chocolate chips.
Pour batter into the greased loaf pan and sprinkle maple sugar and cinnamon on top. Bake for 45-50 minutes. Enjoy!
Ingredients
Directions
Preheat oven to 325F and grease a loaf pan.
In a large bowl, beat the applesauce, maple syrup, eggs, mashed bananas, grated (and drained) zucchini, yogurt, and milk with a whisk.
Add in the baking soda, vanilla, salt, cinnamon, nutmeg, and ground flax. Whisk together til well combined.
Use a mixing spoon to add in the flour until just combined (they key is to never over mix the flour or it'll dry out your bread). Gently fold in the blueberries/chocolate chips.
Pour batter into the greased loaf pan and sprinkle maple sugar and cinnamon on top. Bake for 45-50 minutes. Enjoy!
Hi tiff! Do you think this will work w/o any maple syrup at all? Bub still little enough that we’re avoiding added sugars when we can
Hey Jenna! I totally get it bc we tried to do the same with Sawyer! So the maple syrup definitely adds the sweetness but if you take it away, I’d suggest replacing it with something else such as more super ripened bananas and dried dates thrown into a food processor (they also sell a syrup called Just Date Syrup at Whole Foods if you want to skip the step of the food processor). Hope this helps!
Hello! Do you HAVE to use pastry flour for this, or will regular whole wheat flour work? Thanks!
Hi Janique! So the whole wheat pastry flour is a lot more finely ground than regular whole wheat flour and produces much softer and lighter baked items. The taste is also closer to regular white flour with the added nutritional benefits of whole wheat. If possible, I definitely recommend the whole wheat pastry flour, but if you don’t have any on hand, the best substitution in general is to mix half all-purpose flour and half whole wheat flour so they combine in total to the amount of whole wheat pastry flour needed. Hope this helps!