Description
These tangy loaves are moist and delicious!
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ cups whole wheat flour
- 2 tablespoons ground flax seed
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 3 eggs
- 1 tablespoon vanilla extract
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup applesauce
- ½ cup vegetable oil
- ¼ cup shredded carrots
- 2 cups shredded zucchini
- 1 cup dried cranberries
- ½ cup chopped walnuts
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 3 hrs 30 mins
Servings: 24