Dolce Pane con Zucchini (zucchini bread) from Ruth Conway

3 cups of flour (I use half whole wheat flour) 1 cup sugar 2 tsps. cinnamon ½ tsp cloves A good grating of nutmeg (it’s the happy spice!) 1 tsp salt 1 tsp baking powder 1 tsp baking soda 3 cups shredded unpeeled zucchini (you can always shred and freeze those 3 cups if you don’t want zucchini bread in July but you DO want it in November) 1 ½ cups dried sweetened cranberries (craisins) 1 ½ cups raisins Other additions can include 1/4 cup crystalized ginger (my favorite) or 1 cup pecans or chopped dried apricots or anything else that takes your fancy 3 large eggs 2 tsp vanilla 1 cup oil… that can be coconut oil, mild tasting olive oil or any other mild oil you fancy. In a large bowl mix together all the ingredients except the eggs, vanilla and oil. Blend those ingredients separately and add to the well mixed mixture and mix a little more. Place in 2 well-greased, parchment paper lined loaf pans and bake for 1hour and 20 mins. ENJOY!! Two of these will be sliced and available at our 2021 Local Clay show! Enjoy.