Zucchini Bread with Dried Cranberries

These tangy loaves are moist and delicious!

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 180 Calories

Ingredients

• 1 teaspoon baking powder
• 3 eggs
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 cup dried cranberries
• 2 cups shredded zucchini
• 2 tablespoons ground flax seed
• 1.5 cups all-purpose flour
• 0.5 cup chopped walnuts
• 0.5 cup vegetable oil
• 0.5 cup white sugar
• 0.25 teaspoon baking soda
• 0.5 cup brown sugar
• 0.5 cup applesauce
• 1.5 cups whole wheat flour
• 0.25 cup shredded carrots

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.