I sifted together the dry ingredients:
3 cups white all-purpose flour
1 tsp each salt, baking powder, and baking soda
3 tsp cinnamon
Mix together with the flour to be well coated:
1 cup chopped pecans and 1 cup dried cranberries (or pomegranate).
Mix together the wet ingredients:
3 eggs, beaten
2 heaping cups of sugar (groan!)
2 tsp vanilla extract
1 scant cup of canola oil (2x groan!)
2 generous cups of grated zucchini
I had to use some muscle to mix all the ingredients together and to mix them well. I used a wooden spoon. I was surprised that it all fit into the two baking pans.
Grease and flour two (2) 8 x 4 inch baking pans (I used Corning Glass pans).
Preheat oven to 325 degrees F (or 165 degrees C). Bake 40 to 60 minutes, so "they" said. Give this time a try; but after checking the bread after 40 minutes, I added 20 minutes, then 30 minutes, then 10 minutes.
The dough is dense so it will take some time to bake. Be sure to give it the stick test: when a small wooden stick is inserted into the bread in the oven, removed, and comes out clean, the bread is ready).
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