BREADS AND MUFFINS
CLOSE3 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 into 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.
