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 flour1 ½ cups whole wheat flour2 tablespoons ground flax seed1 tablespoon ground cinnamon1 teaspoon salt1 teaspoon baking powder¼ teaspoon baking soda3 eggs1 tablespoon vanilla extract½ cup white sugar½ cup brown sugar½ cup applesauce½ cup vegetable oil¼ cup shredded carrots2 cups shredded zucchini1 cup dried cranberries½ cup chopped walnuts
Directions
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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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