Zucchini Cranberry Bread

I am always looking for ways to use up zucchini. This bread is delicious.

recipe adapted from Martha Stewart's Baking Handbook

1 3/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
2 large eggs
1 cup sugar
1/2 cup vegetable oil
1/2 tsp vanilla
1 cup finely grated zucchini (I got more than enough from one medium sized garden zucchini)
1/2 cup fresh or frozen whole cranberries (I always buy a few extra bags during the holidays and toss them right into the freezer for later use. I think you can find them in the freezer section of your supermarket. If not, substitute blueberries, sour cherries, use your imagination...)

Preheat oven to 375. Spray a bread pan with cooking spray and set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.

In a large bowl, whisk together the eggs, sugar, oil and vanilla. Stir in the zucchini. Add the flour mixture, and stir to combine; do not overmix. Using a rubber spatula, fold in the cranberries.

Pour batter into prepared pan. Bake, rotating halfway through, until top is golden and cake tester comes out clean (45-50 minutes). Transfer to wire rack to cool before serving.

Can also make 12 muffins with this batter, just decrease the baking time to 25 - 30 minutes.