Zucchini Bread

Ingredients
1 1/2 cup flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp salt
3/4 cup sugar
6 tbsp unsalted butter, melted and cooled
2 large eggs
2 tbsp grated lemon zest
1/4 cup fresh lemon juice (about 1 large lemon)
1 tsp vanilla
2 cup grated zucchini
1 cup chopped nut -- walnuts, blanched almonds, etc.
1/2 cup dried cranberries or golden raisins

To make the cake

1. Melt your 6 tbsp butter and set aside to cool.
2. Preheat oven to 350 F. Grease a 9 x 5 inch loaf pan.
3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt.
4. In a large bowl, beat sugar, melted butter, eggs, lemon zest and juice, and vanilla with an electric mixer until well blended.
5. With a rubber spatula or a wooden spoon, stir in the zucchini.
6. Add the flour mixture and stir until blended.
7. Fold in the nuts and cranberries.
8. Scrape the batter into the prepared pan, smoothing the top with a rubber spatula.
9. Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
10. Let bread cool in pan for 10 minutes, then turn out onto a wire rack and let cool completely.
11. Cut into 1/2-inch thick slices and serve.