By CCA Member Bonnie Bowers; Volcano, California

5 eggs, beaten
2 1/2 cups sugar
1 1/4 cup vegetable oil
4 cups firmly packed shredded zucchini
1 tablespoon plus 1 teaspoon vanilla extract
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground cloves
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 cup chopped walnuts or pecans
1 cup dried cranberries
 
1. Heat oven to 325°F. Spray 2 (9x5x3-inch) loaf pans with nonstick cooking spray. Line bottom of pans with parchment paper; spray with nonstick cooking spray.
 
2. In large bowl, combine eggs, sugar and oil; beat until well blended. Add zucchini and vanilla; mix well. Add flour, cinnamon, cloves, salt, baking soda and baking powder; beat at medium speed until well blended. Stir in walnuts and cranberries; pour into pans.
 
3. Bake 50 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; turn out onto wire racks. Peel off parchment paper.
 
 2 (16-slice) loaves
 
 *Please note: This recipe was submitted by a Club member. It has not been successed by the CCA staff.