Cranberry Zucchini Bread

• 3 cups All-purpose flour

• 2 cups Sugar

• 2-1/2 tsp Ground cinnamon

• 1-1/4 tsp Salt

• 1 tsp Baking soda

• 1/2 tsp Baking powder

• 1/4 tsp Ground nutmeg

• 3 Eggs

• 1-1/2 cups Shredded Zucchini

• 1 cup Vegetable oil

• 1 Tbsp 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 unto two greased and floured 9 in x 5 in x 3 in loaf pans. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes in pans, remove to wire racks to cool completely.

Yield: 2 Loaves.