• Cranberry Pecan Zucchini Bread

Cranberry Pecan Zucchini Bread

Recipe Adapted from Simply Recipes
Makes 2 9×5 inch loaves

2 eggs
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup vegetable oil
2 teaspoons baking soda
1/2 tsp salt
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped honey baked pecans
1 cup dried cranberries

Preheat the oven to 350 degrees.
In a large bowl, mix together the sugar, eggs, and vanilla. With a wooden spoon, mix in the grated zucchini and then the oil. Sprinkle in the baking soda and salt and mix in. Add the flour, about 1 cup at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the pecans and dried cranberries.

Divide the batter equally between 2 greased 5 by 9 inch loaf pans. Bake for 1 hour (check with a knife at about 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly. Slice and serve.

These loaves freeze great also. Let them cool completely then wrap them in plastic wrap and freeze for a few months. Thaw at room temperature for a few hours before serving.

Source: http://www.fatgirltrappedinaskinnybody.com/2011/11/cranberry-pecan-zucchini-bread/