Zucchini Bread with Dried Cranberries

This zucchini bread with dried cranberries recipe makes tangy, moist loaves. The addition of wheat flour and ground flax seeds offer a rustic texture.

• 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 the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.

Step 2

Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Step 3

Whisk all-purpose flour, whole wheat flour, flax seed, cinnamon, salt, baking powder, and baking soda together in a bowl until well combined; set aside.

Step 4

Beat applesauce, oil, white sugar, brown sugar, eggs, and vanilla together in a large bowl until smooth. Fold in flour mixture, zucchini, cranberries, walnuts, and carrots until no dry spots remain. Divide batter between the prepared loaf pans.