A 2 Z Bread - to use fruit & vegetable leftovers

This recipe came from somewhere a long time ago and I use it all of the time.  I use it to use the leftovers of my fruits and vegetables. And I also like the name since my name is Anita Raddatz - A-Z.

Mix the dry ingredients together.

3 cups flour

1 tsp. salt

1 tsp. baking soda

1/2 tsp. baking powder

1 Tablespoon cinnamon

1cup sugar (or less)

1 cup nuts (optional, but I love them)

Mix the wet ingredients together.

3 tablespoons Flax meal mixed with 1/2 cup of water; let sit for about 5 minutes

1 Tablespoon vanilla

3 Cups leftover/fresh vegetables and/or fruits ( I usually mix more than one of the vegetables/fruits together.) See list below. You may have other fruits/vegetables to try but avoid cruciferous vegetables.

Pour wet ingredients into the dry ingredients; mix well.

Pour into 2 non-stick loaf pans or lined with parchment paper; or 4 small loaf pans; I prefer the small loaf pans so it's quick to use up and easy to freeze.

Bake 1 hour at 350 degrees F.

Cool on wire rack for about an hour before cutting and eating.

Apples   Applesauce   Apricots   Bananas   Carrots   Cherries   Dates   Eggplant   Figs   Grapes   Jams   Marmalade   Mincemeat   Oranges   Peaches   Pears   Pineapple   Prunes   Rhubarb   Strawberries   Sweet Potatoes (baked or mashed)   Tapioca (cooked)   Tomatoes   Winter Squash   Yogurt   Zucchini