Amnesty Bread

• 3 large eggs
• 3/4 cup vegetable oil
• 2/3 cup packed brown sugar
• 1/2 cup white sugar
• 1 zucchini, grated
• 1 pear, peeled, cored, and grated
• 2 bananas, peeled and mashed
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour, divided
• 1 tablespoon ground cinnamon
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts

1. Preheat oven to 325u0b0F. Grease and flour two 8"x4" bread loaf pans or line 24 muffin tins.
2. In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, pear, bananas, and vanilla; blend together until well combined. Stir in 2 3/4 cups of the flour, cinnamon, baking powder, baking soda, and salt.
3. Toss the remaining 1/4 cup flour with the cranberries and nuts and mix in with the rest of the batter. Divide the batter evenly between the two prepared loaf pans or muffin tins.
4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes for the loaf pans and tube pan and 35 minutes for the muffins.

eggs, vegetable oil, brown sugar, white sugar, zucchini, pear, bananas, vanilla, allpurpose flour, ground cinnamon, baking powder, baking soda, salt, cranberries, walnuts

Taken from food52.com/recipes/31931-amnesty-bread (may not work)