Cranberry Zucchini Bread

Follow our step-by-step guide on how to make Cranberry Zucchini Bread.

1. Step 1

   Start by preheating your oven to a cozy 350°F (175°C). While the oven warms up, take a moment to grease and flour two 9x5 inch loaf pans, ensuring they’re ready for the delicious batter to come.

2. Step 2

   In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, ground flax seed, ground cinnamon, salt, baking powder, and baking soda. Mix these dry ingredients until they’re well combined, then set the bowl aside for a moment.

3. Step 3

   In another bowl, beat together the eggs, vanilla extract, white sugar, brown sugar, applesauce, and vegetable oil. Mix until the mixture is smooth and creamy, inviting all those flavors to mingle.

4. Step 4

   Now, gently fold the dry flour mixture into the wet ingredients. Be careful not to overmix; just combine until there are no dry spots left. Then, add in the shredded carrots, zucchini, dried cranberries, and chopped walnuts, folding them in with love and care.

5. Step 5

   Once everything is beautifully mixed, divide the batter evenly between the two prepared loaf pans. It’s okay if it’s a little messy; that’s part of the fun!

6. Step 6

   Place the pans in the preheated oven and bake for about 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean, revealing the moist goodness inside.

7. Step 7

   After baking, let the loaves cool in the pans for about 10 minutes. Then, carefully remove them and transfer to a wire rack to cool completely. This is the hardest part—waiting to slice into that warm, fragrant bread!