Zucchini Everything Bread

• 1-1/2 cup Flour
• 1-1/2 cup Whole Wheat Flour
• 1-1/2 teaspoon Baking Soda
• 1/2 teaspoons Baking Powder
• 1 teaspoon Salt
• 3 teaspoons Ground Cinnamon
• 1/4 teaspoons Fresh Grated Nutmeg
• 1 pinch Ground Cloves
• 3 Tablespoons Ground Flax Seed Meal Or Wheat Germ
• 1/2 cups Applesauce
• 1 cup Vegetable Oil
• 2 teaspoons Pure Vanilla Extract
• 3/4 cups Granulated Sugar
• 3/4 cups Brown Sugar
• 2 cups Grated Zucchini
• 3/4 cups Dried Cherries
• 3/4 cups Coarsely Chopped Walnuts Or Pecans

1. Place a rack in the center of the oven and preheat oven to 350 degrees F. Grease and flour an 8x4-inch or 9x5-inch loaf pan. Set aside.
2. In a large bowl, sift together the two flours, baking soda, baking powder, salt and spices. Set aside.
3. In medium bowl, whisk together flax seed meal, applesauce, vegetable oil, vanilla extract, and both sugars. Whisk thoroughly, then add the shredded zucchini, cherries and nuts.
4. Pour the wet ingredients into the dry ingredients and fold together with a spatula. Make sure all of the flour is thoroughly incorporated into the batter. Spoon batter into prepared pan and place in the oven. Bake for roughly 1 hour, or until a skewer inserted into the center of the bread comes out clean.
5. Allow to cool in pan for 20 minutes before inverting onto a wire rack to cool completely. Make sure to wait until fully cooled to slice into it!
6. This bread will last, well wrapped, at room temperature, for up to 4 days. You can always make a double batch and freeze a loaf for later as well. Enjoy!

flour, whole wheat flour, baking soda, baking powder, salt, ground cinnamon, ubc, ground cloves, ground flax seed, applesauce, vegetable oil, vanilla, sugar, brown sugar, zucchini, cherries, walnuts

Taken from tastykitchen.com/recipes/breads/zucchini-everything-bread/ (may not work)