Zucchini Cranberry Bread
3 cups grated zucchini
3 cups white whole wheat flour
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
2 large eggs
1 cup granulated sugar
1/3 cup dark brown sugar
1 1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/4 cup unsweetened apple sauce
3/4 cup pumpkin seeds, green
3/4 cup dried cranberries
Place the oven rack in the center position. Preheat oven to 350ºF.
Place the freshly grated zucchini in a colander or sieve set over a bowl to drain some of the excess water.
In a medium-sized bowl whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set the dry ingredients aside.
In a large bowl whisk together the eggs, sugar, brown sugar, and vanilla.
Add the drained grated zucchini to the egg mixture and stir to combine.
Add the vegetable oil and applesauce to the wet ingredients and stir to combine.
Add dry ingredients to the wet ingredients, gently folding, using three additions. Leave some dry flour spots.
Add pumpkin seeds and cranberries to the batter, stirring just to combine.
Grease two 5 by 9-inch loaf pans with vegetable oil or cooking spray.
Evenly divide the zucchini bread batter into each loaf pan. Allow batter to sit for 10 minutes before baking.
Bake loaves side by side in the center of the oven until a toothpick inserted in the center comes out clean and surface is golden brown, about 40 to 50 minutes.
Allow bread to cool in pans for 10 minutes.
Use a spatula to release the sides of the bread from the loaf pan then place on a cooling rack.
Once zucchini bread has cooled completely, slice and serve.