Zucchini is in such abundance at the end of summers that it even has its own holiday. My favorite zucchini preparation comes in the winter, however, in the form of this bread. Moist, delicious, and not cloyingly sweet, it’s a healthy treat that makes an excellent hostess gift. (It freezes well, too!)

It’s difficult to find fresh cranberries outside of the Thanksgiving season, so I try to buy extra and freeze it for year-round use. Sweetened dried cranberries can be rehydrated in boiling water and used, but the finished loaf will be much sweeter and lose much of the crisp flavor provided by the fresh berries.

Zucchini Cranberry Bread

Ingredients:

• 2 medium zucchini, shredded
• 2 1/2 cups sugar
• 2/3 cup melted butter
• 1/4 cup whole milk
• 4 eggs, lightly beaten
• 2 teaspoons vanilla extract
• 2 teaspoons grated orange rind
• 3 cups whole wheat flour
• 1/2 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup fresh cranberries, chopped

Preheat oven to 350 degrees. Grease 6 mini loaf pans or line with parchment paper (or use silicone pans). Beat the zucchini, sugar, butter, milk, eggs, vanilla, and orange rind in a large bowl until well-combined. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Stir dry ingredients into wet and fold in the cranberries. Pour into pans and bake about 1 hour, or until cakes are very moist, but skewer inserted in center comes out clean. Cool before serving.

Makes 6 mini-loaves.