Zucchini Bread + Cranberries

I literally have zucchini taking over my garden! Therefore, I'm on a zucchini kick, which means a lot of zucchini bread ladies. This recipe originally doesn't call for cranberries, but I thought it would add more flavor to throw some in. Great recipe and I'm excited to share!

Yield: 2 loaves or 24 muffins

Ingredients

3 eggs

1 cup olive oil

1 3/4 cup sugar

2 cups grated zucchini

2 tsp vanilla extract

3 cups all purpose flour

3 tsp cinnamon

1/8 tsp nutmeg

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt

1/2 cup chopped walnuts (optional)

1 cup dried cranberries or raisins (optional)

Directions

Preheat oven to 350°F.

Grease and flour two 8x4 inch loaf pans. In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, and dried fruit, if using.

Stir this into the egg mixture. Divide the batter into prepared pans.

Bake leaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake for 20-25 minutes.