This recipe adds cranberries for a festive red presentation!
3 large eggs
1 cup olive oil
2 cups raw sugar
1 teaspoon sea salt
1 teaspoon real vanilla
2 cups coarsely grated unpeeled zucchini
3 cups unbleached or whole wheat flour
1 teaspoon baking soda
¼ teaspoon baking soda (no aluminum)
½ teaspoon nutmeg
½ teaspoon allspice
1 teaspoon cinnamon
2 cups cranberries
1½ to 2 cups chopped walnuts
Butter to coat pans
No nutrition information available
1. Preheat oven to 350 degrees. Coat 2 bead pans with butter.
2. Beat eggs. Add oil, sugar, salt and vanilla. Mix well. Stir in zucchini and set aside.
3. In separate bowl mix the remaining dry ingredients, not the cranberries or the nuts. Mix the dry mixture into the wet gradually and at low speed. You do not want to chop the zucchini any finer.
4. Once well blended add the cranberries and nuts. Pour into pans and bake at 350 degrees for 1 hour.