ZUCCHINI BREAD

4 cups fresh grated zucchini, 1 cup oil, 2 cups flour, 1 cup rice flour, 1 tsp. baking soda, 1 tsp. baking powder, 2 tsp. nutmeg, 1/2 tsp. mace, 1/4 tsp allspice,  3 eggs, beaten, 1 1/2 cups sugar, 2 1/2 tsp. vanilla extract, 1 1/4 cups walnuts, chopped. 1 cup dried cranberries.
Preheat the oven to 325 degrees.  Get out a fine sieve, add the grated zucchini, and allow it to drain, set aside.  Butter the loaf pans, set them aside.  Add the flour, baking soda, baking powder, nutmeg, mace, and allspice to a bowl, sift once, and whisk together.  Add the zucchini and oil.  Add flour a little at a time, a couple of tablespoons to the zucchini mixture thoroughly combine after each addition.  Fold in the nuts and cranberries.  Pour the batter into two 9 inch loaf pans bake for 1 hour.  Turn out of the pan and cool

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