Zucchini Oatmeal Quick Bread

This is a very quick and easy bread to make. It can be toasted or not, and eaten with butter or cheese. The texture and density is that of a bread....it's not a cake!

1/2 cup dried cranberries

2 eggs

1/2 cup vegetable oil (1/4 cup melted butter and 1/4 cup oil may be used)

1 tablespoon maple syrup

1/2 cup granulated sugar

1/3 cup  brown sugar, unpacked

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

3/4 teaspoons kosher salt

1/2 teaspoon ground cinnamon

½ teaspoon allspice

½ teaspoon nutmeg

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1½ cups coarsely shredded zucchini (do not drain liquid). Add to this the juice of one lime.

3/4 cups old-fashioned rolled oats

DIRECTIONS

Preheat oven to 350° Fahrenheit.

Line bottom of standard loaf pan with parchment paper. Grease and flour sides

Whisk flour, oats, salt, spices, baking soda, cranberries, baking powder, in another large bowl just to combine. Whisk eggs, oil, granulated sugar, maple syrup, brown sugar, and vanilla in a large bowl until smooth. Add the shredded zucchini and lime juice to the egg mixture. Stir to combine. Add that to the flour and mix, using a wooden spoon until just combined. Pour batter into prepared pans (it will be thick and dense)

Bake until a tester inserted into the center comes out clean, 50–60 minutes. Transfer pan to a wire rack and let bread cool in pans 15 minutes; turn out bread onto rack and let cool completely. Slice evenly to give 12 slices.