Zucchini Bread with Cranberries (CSA Week 5 & 6 Recipe)

The zucchini and squash are still appearing in the CSA baskets, as they have been for the past few weeks. I've made zucchini bread with the girl before, so I decided to use the squash that was the size of my forearm (no, really, it was that big!) to make it again.

This time, however, I added cranberries from one of last fall's farmers' market that I still had in my freezer. (Note: check safety guidelines for frozen foods first, and disregard the fact that I probably should have thrown these out by now.)

They really gave the bread a nice freshness and cut through the sweetness. You could also make these into muffins if you wanted, and add other fruits or nuts (depending on what's in season....or still in your freezer) . It's a good way to experiment!

Zucchini Bread, Adapted from Smitten Kitchen

Yield: 2 loaves

3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup fresh cranberries

Preheat oven to 350°F.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla. Combine flour, cinnamon, nutmeg, baking soda, baking powder, salt and cranberries. Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean.