Zucchini Loaf

I first tried this loaf many years ago when I was barely a teen. A classmate's mom became friends with my mom and at some point this recipe was exchanged. I was not a fan of zucchini then, or most other green veggies for that matter, and I  remember thinking " How can there be zucchini in this??? It's sooooo good!". Forward 30 yrs and I now find myself trying to trick my own kids into eating veggies they are not keen on. This recipe does the trick, and it's also a great way to use up all those zucchini that are just about ready in your garden!




*original recipe from Mrs. Calderwood, adapted by me to suit my family's tastes 


Ingredients:
2 cups all purpose flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
2 tsp cinnamon
3 eggs
1 1/4 cups sugar
1 cup vegetable oil
2 tsp pure vanilla extract
2 cups grated zucchini
1/2 cup dried cranberries (or raisins)
1/2 cup chopped pecans
1/2 cup chopped walnuts


Directions:
-preheat oven to 350F
-add first 5 ingredients to a medium bowl and whisk with a fork to combine
-in a large bowl whisk together eggs, sugar, oil and vanilla 
-add zucchini and stir
-add flour mixture and stir until just combined
-add cranberries and nuts and stir to combine
-pour into a greased loaf pan
-bake for about 1 hour or until toothpick inserted in centre comes out clean
-allow to cool in pan on wire rack for about 30 minutes
-remove from pan and enjoy sliced