These moist, flavorful loaves are tangy!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs 30 mins |
| Servings: | 24 |
| Yield: | 2 – 9×5 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
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.
Nutrition Facts
| Calories | 180 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 143 mg |
| Sugars | 13 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I left out the flax seed powder as I had none- and I but in 1/4 c. White raisins and 1/4 c. Craisins . This turned out fabulous as I am sure it would be if I followed the directions to a Tee.
Delicious! I made a small adjustment. No ground flaxseed and dried cranberries in hand. I used fresh cranberries instead. Perfect for my hungry teenage boys’ afternoon snack!
Would definitely make this again!! Delicious!! Doubled up on the apple sauce, used whole flax, and substituted almonds for walnuts. There are so many variations possible for this recipe. Five stars from me! 🙂
Is the best. I made this recipe for first time and it was gone next day. I will be making this bread often.
Dense, moist, fruity, and delicious! I love this recipe, but DH is not fond of fruit and nuts in baked goods (strange man) so I weighed the batter and removed half before making those additions. I made 12 muffins with the removed batter. They baked in about 19 minutes. It’s good without, but I prefer the cranberries and nuts. I toasted my walnuts before chopping them for more flavor. Thanks for a keeper!
Dry
I kept true to the recipe………….. just ok. prob wont make again
This is absolutely delicious! The bread is so moist and the cranberries add a wonderful flavor. Thanks for a great recipe, Donna! Wouldn’t change a thing!
excellent!