Cranberry Zucchini Bread

It's Fall.  That means cranberries, apples, and gourds are plentiful.  Oh how I LOVE the smells of fruits and vegetables roasting, baking, cooking away!! Thanks to a friend, I got my hands on 5 lbs of fresh cranberries.  Do you know how much 5 lbs of cranberries is?  It's about 19 cups, give or take.  Yeah, that's a lot.

But I'm good with a lot.  That's when I get to gleefully make recipes like these.

Thankfully, this recipe makes two loaves.  I made this on Sunday and one loaf is already gone.  We're actually halfway through the second.

Yup, it's a worthy recipe to welcome Fall.

Cranberry Zucchini Bread
Recipe adapted from AllRecipes

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
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 tbsp vanilla extract
2 cups chopped fresh or frozen cranberries
1/2 cup chopped walnuts

1.  Preheat oven to 350.  In a large bowl, combine the first seven ingredients.  

Great way to use up the last of your garden's zucchini

2.  In another bowl, beat eggs; add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the cranberries and walnuts. 

Yeah, I forgot to chop the berries.  I'll remember next time.

3.  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 before removing from pans to wire racks. 

Your house will smell like Thanksgiving while these are baking!