Recipe by donna Thomas
"These tangy loaves are moist and delicious!"
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1 1/2 cups
1 1/2 cups
whole wheat flour
ground flax seed
This is absolutely delicious! The bread is so moist and the cranberries add a wonderful flavor. Thanks for a great recipe, Donna! Wouldn't change a thing!
Dense, moist, fruity, and delicious! I love this recipe, but DH is not fond of fruit and nuts in baked goods (strange man) so I weighed the batter and removed half before making those additions. I made 12 muffins with the removed batter. They baked in about 19 minutes. It's good without, but I prefer the cranberries and nuts. I toasted my walnuts before chopping them for more flavor. Thanks for a keeper!
I kept true to the recipe..............
just ok. prob wont make again
Is the best. I made this recipe for first time and it was gone next day. I will be making this bread often.
Would definitely make this again!! Delicious!! Doubled up on the apple sauce, used whole flax, and substituted almonds for walnuts. There are so many variations possible for this recipe. Five stars from me! :)
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Bread with Dried Cranberries
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 67
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