Saturday = Baking Day!

I had high expectations today -- make cookies for the week, a pot of soup and zucchini cranberry bread. Checkout the Archway cookies...they were clearanced for $1 a package at the store...I had $.75 coupons and scooped up 8 packages for only $2.

Cookie baking done, LOL!

I am fighting a migraine so I wasn't up to the soup today - but that's another story.
I DID make the bread, as you can see. I can never seem to let it cool before smearing that butter on it, letting it melt into the nooks and crannies and muching on that warm, crusty, buttery goodness!

Here is my recipe- it makes 2 loaves and your house will smell AMAZING. It's guilt free in my world as it has veggies, fruit, protein and the yummy factor all inside.

Dannelle's Zucchini Cranberry Bread
3 cups flour
2 cups sugar
1 1/2 tsp cinnamon
1 1/4 tsp salt
1 tsp baking soda
1/4 tsp nutmeg
1/2 tsp baking powder
Put those all in a large bowl and combine with a whisk.

In another, smaller bowl beat together:
3 eggs
1 1/2 cups shredded zucchini (I used my frozen, grated last summer stuff)
1 cup veggie oil
1 TBSP vanilla

Fold the wet mix into the dry mix and still just until blended - you will have 'tunnels" in your bread if you overmix.

NOW, fold in:
1 Cup chopped fresh or frozen cranberries (can use craisins)
1/2 cup chopped walnuts.

Pour into 2 greased 9x5 bread pans and bake at 350 for 50-60 minutes. Cool for 10 minutes before removing from pans to wire rack...then rip into it like a monkey on a cupcake with a stick of butter in your hand!