food recipes

Zucchini Bread with Dried Cranberries



Nutrition : 300 calories,
5 stars - based on 355 reviews
Yield : 2 - 9x5 inch loaf pans

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

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 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.

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