Rating: 4.5 stars
14 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

These tangy loaves are moist and delicious!

Recipe Summary

prep:
30 mins
cook:
1 hr
additional:
2 hrs
total:
3 hrs 30 mins
Servings:
24
Yield:
2 - 9x5 inch loaf pans
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

180 calories; protein 3.3g; carbohydrates 26.3g; fat 7.4g; cholesterol 23.3mg; sodium 143.4mg. Full Nutrition
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