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Zucchini Bread with Dried Cranberries Recipe

Recipe by: donna Thomas

"These tangy loaves are moist and delicious!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook1 h
  • Ready In3 h 30 m
  • 1Preheat 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.
  • 2Beat 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.
  • 3Bake 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.
Ingredients
  • 24 servings
  • 180 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    180
    9%
  • Fat:
    7.4
    11%
  • Carbs:
    26.3
    8%
  • Protein:
    3.3
    7%
  • Cholesterol:
    23
    8%

Based on a 2,000 calorie diet

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