Zucchini Spice Bread

One 2-pound loaf (16 servings)

        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
1½ teaspoons baking powder
½   cup walnuts, lightly toasted
1    large zucchini (approximately 8 to 10
      ounces)
½   cup vegetable oil
1    cup granulated sugar
2    large eggs
½   cup dried cherries or cranberries

Nutritional information per serving:
Calories 194 (37% from fat) • carb. 28g • pro. 3g • fat 8g • sat. fat 1g • chol. 23mg • sod. 183mg • calc. 14mg • fiber 1g

1. Preheat the oven to 325°F. Coat a 9x5x3-inch loaf pan with cooking spray.
2. Insert the universal blade into the work bowl of the Cuisinart® 7-Cup Food Processor. Add the flour, spices, salt, and baking powder and process for 10 to 15 seconds to sift. Transfer to a large bowl; reserve. Add the walnuts to the work bowl and pulse to chop, 2 to 3 pulses. Leaving the nuts in the work bowl, remove the universal blade and insert the medium shredding disc. Trim the zucchini to fit the feed tube in a standing position, and shred. Transfer the walnuts and zucchini to the bowl with the dry ingredients. Stir to combine.
3. Reinsert the universal blade and add the vegetable oil, sugar, and eggs. Process for 5 to 10 seconds until combined. Add to the bowl with the dry ingredients, along with the dried fruit, and stir until just combined.
4. Pour the batter into the prepared pan, and bake in the middle of the oven for 1 hour and 15 minutes, or until a toothpick or cake tester comes out clean.
5. Cool on a wire rack for 5 minutes, and then turn the loaf onto a wire rack to cool completely.