Moist & Delicious Zucchini and Cranberry Bread

• My Favorite Zucchini Recipe
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  This year we started our first little garden. It did well, and we were able to harvest some big zucchini's! This recipe is my favorite way to use them up! 

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• Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
• Sift flour, salt, baking powder, soda, cinnamon and nutmeg together in a bowl.
• Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and 1/2 cup apple juice/ or apple cider. Pour batter into prepared pans.
• Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

These can be made into muffins  - just fill regular sized cupcake pan with cupcake papers, fill 3/4 full with mixture and bake for 20-25 mins or until tester inserted in the center comes out clean. 

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• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 1 teaspoons ground nutmeg
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1/2 cups apple cider or apple juice
• 1/2 cups dried cranberries