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CRANBERRY ZUCCHINI BREAD 
3 tbsp. butter, softened
1 c. sugar
2 lg. eggs
1 tbsp. grated orange rind
1 (16 oz.) can whole-berry cranberry sauce
1 1/2 c. unsifted whole wheat flour
1 1/2 c. unsifted all purpose flour
1 tsp. baking soda
2 tsp. baking powder
1 1/2 c. coarsely grated zucchini
1 c. walnuts, coarsely chopped

Beat butter, sugar and eggs until fluffy. Stir in orange rind and cranberry sauce. Measure dry ingredients into butter mixture and fold until just combined. Fold in zucchini and walnuts.

Turn into greased and floured pan (9 x 5) or pans (2 - 8 x 4). Bake about 1 1/2 hours at 350 degrees or until a toothpick inserted comes out clean. (1 hour for small loaves.) Cool on wire rack.

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