Vegan Zucchini Carrot Blackberry Bread

 
I always have a hard time justifying cake for breakfast; muffins, breads etc. Yes, these are forms of cake, end of story. But, if I'm going to eat these delights, I try to make them as ridiculously healthy as possible. This vegan, dairy-free recipe has no added sugar and no oil or butter whatsoever. The moist bananas and applesauce do the trick - especially with some gooey blackberries!

Wet Ingredients:

3 over-ripe bananas, mashed
1 zucchini, finely grated (minus the seeds)

1 carrot, finely grated
2 cups fresh blackberries
3/4 cup applesauce, unsweetened (*butter/oil substitution)
3 tbsp flaxseeds, ground + 1/3 cup water (*egg substitution)
1 tsp vanilla extract

Dry Ingredients:

1 1/2 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
2 tbsp cacao, ground
2 tsp cinnamon, ground

Misc. Ingredients:

1/2 cup raisins
1/2 cup walnuts, chopped
1/2 cup pitted dates, chopped

Method:

1) Preheat over to 350F. Lightly grease a 9x5 bread pan.
2) Mash bananas with fork, and combine all wet ingredients in a large bowl.
3) In a separate bowl, combine all dry ingredients.
4) Add wet ingredients to dry ingredients, mixing until just thoroughly combined.
5) Fold-in miscellaneous ingredients (*I also thought of adding sunflower seeds, hemp seeds, and pumpkin seeds).
6) Pour batter into pan, and bake for 45-60 minutes, or until a toothpick comes out clean.