Ingredients
1 c. canola oil (or 1/2 c. unsweetened applesauce & 1/2 c. oil)
2 c. sugar
3 eggs
1 Tbls. vanilla
1-1/2 c. shredded zucchini
3 c. all-purpose unbleached white flour
1 t. baking soda
1/2 t. baking powder
2-1/2 t. cinnamon
1/4 t. nutmeg
1 t. salt
1 c. chopped fresh or frozen cranberries
1/2 c. chopped walnuts, optional
Instructions
In a large bowl, combine oil, sugar, eggs, and vanilla; stir in zucchini.
Add dry ingredients. Mix well. Fold in cranberries and nuts, if using.
Pour batter into 2 large greased and floured loaf pans. See notes below.
Bake at 350 degrees for 50-60 minutes or until toothpick inserted in the center comes out clean. For mini loaves, only bake about 40-45 minutes.
Cool for 10 minutes before removing from pans.
NOTE: Makes 5 mini loaves or 1 medium loaf and 3 mini loaves.