Source  Brown Eyed Baker

Recipe Added:  9/8/2014

Preheat oven to 325 F. Grease a 9x5 loaf pan. Place zucchini in a clean dish towel and squeeze out as much liquid as possible. In a medium bowl, whisk together brown sugar, oil, eggs, and vanilla. Fold in zucchini. In a large bowl, whisk flour, whole wheat flour, cinnamon, salt, baking powder, baking soda, and nutmeg. Add in zucchini mixture and fold together until just a few streaks of flour remain. Add walnuts and cranberries and gently fold to combine. Pour batter into prepared pan and sprinkle coarse sugar evenly over top.

Bake 65-75 minutes until a toothpick inserted in center comes out with a few moist crumbs attached. Cool loaf in pan 30 minutes then remove from pan and cool completely on a wire rack before serving. Leftover bread should be wrapped tightly in plastic wrap and stored at room temperature for up to 4 days.

1. http://www.browneyedbaker.com/zucchini-bread-recipe-with-walnuts-and-dried-cranberries/