Zucchini Bread with Cranberries & Pecans

from Elsje, Lanesville CSA Member

2 cups all-purpose flour
1 cup whole wheat flour
1 cup ground flax seed
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons ground cinnamon
1/4 teaspoon baking powder
3 eggs
1 cups white sugar
3 teaspoons vanilla extract
2/3 cup vegetable oil
3 cups grated zucchini
1 cup chopped pecans
1 cup dried cranberries

Preheat oven to 350 degrees F (175 degrees C).

Sift together flour, flax, salt, soda, cinnamon, baking powder.

Beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts / berries.. Pour into 2 ungreased loaf pans.

Bake at 350 degrees F (175 degrees C) for 1 hour. If using convection oven, bake for 45 minutes.

This recipe is based on Sophie's basic Zucchini Bread recipe.