These tangy loaves are moist and delicious!
Original recipe makes 2 – 9×5 inch loaf pans
Ingredients
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 tablespoons ground flax seed
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
3 eggs
1 tablespoon vanilla extract
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup applesauce
1/2 cup vegetable oil
1/4 cup shredded carrots
2 cups shredded zucchini
1 cup dried cranberries
1/2 cup chopped walnuts
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PREP
30 mins
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COOK
1 hr
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READY IN
3 hrs 30 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×5 inch loaf pans. Whisk together the all-purpose flour, whole wheat flour, flax seed, cinnamon, salt, baking powder, and baking soda in a bowl until evenly combined; set aside.
- Beat the eggs, vanilla, white sugar, brown sugar, applesauce, and vegetable oil in a mixing bowl until smooth. Fold in the flour mixture, carrots, zucchini, cranberries, and walnuts until no dry spots remain. Divide the batter between the two prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition
Calories: 180 kcal
Carbohydrates: 26.3 g
Cholesterol: 26 mg
Fat: 7.4 g
Fiber: 2.2 g
Protein: 3.3 g
Sodium: 143 mg