Cranberry Chocolate Zucchini Bread

So we had this big baby that we needed to use up this weekend. We wanted the first portion of it to go to a sweet dish. We made a HUGE batch of cranberry chocolate zucchini bread. We doubled the recipe below and have such a huge amount we have plenty to freeze. If you don't double it, you will get two regular size loaves. We ended up doing one regular size and tons of mini loaves. Hope you enjoy making this as much as we did!

Adapted from a Paula Dean recipe

• 3 1/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/3 cup water
• 2 cups grated zucchini
• 1 teaspoon lemon juice
• 1 cup dried cranberries
• 1 cup chocolate chips
• 1/2 golden raisins

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add cranberries,chocolate chips and raisins and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.