3 tsp. butter, softened
3/4 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

Preheat oven to 350 degrees. Grease and flour one 9x5 inch loaf pan or two 8x4 inch loaf pans. In large bowl beat butter, sugar, and eggs until fluffy. Stir in orange rind and cranberry sauce. Add flour, baking soda and baking powder into butter mixture; fold in until just combined.

Fold in zucchini and walnuts. Turn into pan or pans. Bake until toothpick tested in center of loaf is clean, approximately 1 1/2 hours for large pan; 1 hour for small pans. Turn out of pans and cool on wire rack.