Cranberry Zucchini Bread

3 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

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 tow greased and floured 9x5x3-inch loaf pans (or 5 mini loaf pans). Bake at 350 for 50-60 minutes (35-40 minutes for smaller pans) or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks.

YIELD: 2 large or 5 small loaves.