Cranberry Zucchini Bread
3 cups all-purpose flour
2 cups granulated sugar
2 1/2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1 1/2 cups shredded zucchini
1 cup vegetable oil
1 tablespoon vanilla extract
1 cup chopped fresh or frozen cranberries
1/2 cup chopped walnuts
In a large bowl, combine the first seven ingredients.
In another bowl, beat eggs; add zucchini, oil and vanilla extract. Stir into dry ingredients just until blended.
Fold in the cranberries and walnuts.
Pour into two greased and floured 9 x 5 x 3-inch loaf pans.
Bake at 350 degrees F for 50-60 minutes or until a wooden pick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks.
Yield: 2 loaves
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