Fall is gone already??

Well, fast forward right through Fall and head first into winter. It is 18 degrees outside today and the snow is falling. There have been lots of accidents on slick roads this morning. Great day to stay in. I had some zucchini left from my last visit to the Farmer's Market and decided this mornings weather called for some baking. Zucchini bread...perfect. With a nod to autumn I added some dried cranberries and instead of flouring the pans, I "sugared" the pans which created a crispy crust, just sweet enough. The house is filled with the smell of cinnamon, I think I'll pour myself a cup of coffee and pretend the snow flakes falling outside are actually beautiful fall leaves...

Zucchini Cranberry Bread

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 teaspoons cinnamon

3 eggs

1 cup vegetable oil

2 cups sugar

2 teaspoons vanilla extract

2 cups grated zucchini

1/2 cup dried cranberries

sugar for coating pans

Grease and sugar three 8 x 4inch loaf pans. Preheat the oven to 325 degrees.

In a bowl, sift together flour, soda, baking powder, salt and cinnamon. In a large bowl, combine eggs, oil, sugar and vanilla. Stir dry ingredients into wet. Add zucchini and cranberries. Divide batter between the 3 pans. Sprinkle tops with sugar. Bake for 45 minutes. Let cool on wire rack.