1
Preheat an oven to 325 degrees F (165 degrees C). Grease and flour 2 9x5-inch loaf pans.
2
Whisk the whole wheat flour, almond flour, wheat bran, ground flax seeds, salt, baking soda, baking powder, cinnamon, and nutmeg together in a bowl. Beat the bananas, eggs, vegetable oil, applesauce, brown sugar, evaporated cane juice, and vanilla together in a separate large bowl. Stir the flour mixture into the wet mixture. Fold the zucchini, carrots, and walnuts into the batter until evenly combined. Pour into the prepared pans.
3
Bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pans for 25 minutes; remove bread to cool completely on a wire rack.
(Recipe modified from Caribbean Zucchini bread; by tahoegirl - allrecipes.com)
