Zucchini Bread

• nonstick cooking spray 
• 2¼ cups unbleached, all-purpose flour 
• 1½ teaspoons ground cinnamon 
• ¾ teaspoon ground allspice 
• ¼ teaspoon ground nutmeg 
• 1 teaspoon kosher salt 
• 1 teaspoon baking powder 
• ½ cup grapeseed or vegetable oil 
• 1 cup packed light brown sugar 
• 2 large eggs 
• 1 cup shredded zucchini 
• ½ cup toasted walnuts, chopped 
• ½ cup dried cherries or cranberries

Calories 192 (37% from fat) • carb. 28g • pro. 3g • fat 8g • sat. fat 1g

• chol. 23mg • sod. 183mg • calc. 25mg • fiber 1g

1. Preheat oven on Bake at 325°F with the rack in the lower position. Coat a 9" x 5" x 3" loaf pan with cooking spray. 
2. In a bowl stir together the flour, spices, salt and baking powder. In a large mixing bowl, whisk together the oil, sugar, eggs and zucchini until combined. Fold the dry ingredients into the wet, being sure to fully incorporate. Stir in the nuts and dried fruit. 
3. Pour the batter into the prepared pan and bake for 1 hour, or until a cake tester comes out clean. 
4. Cool on a wire rack for 5 minutes then turn the loaf out onto a wire rack to cool completely.