Ingredients
24
24 servings
- •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 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.
Nutritional Facts
Per 24 servings
- Calories: 180
- Carbohydrate: 26g
- Fat: 7g
- Fiber: 2g
- Protein: 3g
- Sugar: 13g
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