- 3 cups all-purpose flour
- 2 cups 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
- 3 eggs
- 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. 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 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
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Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
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