1 ½ C. Flour
1 ½ C. Whole Wheat Flour
2 Tbs. Ground Flax Seed
2 Tbs. Ground Flax Seed
1 Tbs. Cinnamon
1 tsp. Salt
1 tsp. Salt
1 tsp. Baking Powder
¼ tsp. Baking Soda
¼ tsp. Baking Soda
3 Eggs
1 Tbs. Vanilla Extract
1 Tbs. Vanilla Extract
½ C. White Sugar
½ C. Brown Sugar
½ C. Brown Sugar
½ C. Applesauce
½ C. Canola Oil
½ C. Canola Oil
¼ C. Shredded Carrots
2 C. Shredded Zucchini
2 C. Shredded Zucchini
1 C. Dried Cranberries
½ C. Chopped Walnuts
Preheat oven to 350. Grease and flour two loaf pans. Whisk together the flour, whole wheat flour, flax seed, cinnamon, salt, baking powder and soda in a bowl until evenly combined; set aside. Beat the eggs, vanilla, sugars, applesauce, and oil in a mixing bowl until smooth. Fold in the flour mixture, carrots, zucchini, cranberries, and walnuts until not dry spots remain. Divide 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.
½ C. Chopped Walnuts
Preheat oven to 350. Grease and flour two loaf pans. Whisk together the flour, whole wheat flour, flax seed, cinnamon, salt, baking powder and soda in a bowl until evenly combined; set aside. Beat the eggs, vanilla, sugars, applesauce, and oil in a mixing bowl until smooth. Fold in the flour mixture, carrots, zucchini, cranberries, and walnuts until not dry spots remain. Divide 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.
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