Zucchini Bread with Zucchini Flowers

• 3 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon kosher salt
• 3 extra-large eggs
• 1 cup vegetable oil
• 1 3/4 cups sugar
• 2 cups grated zucchini (about 1 medium zucchini)
• 2 teaspoons pure vanilla extract
• 1 cup chopped fresh zucchini flowers or squash blossoms, plus
• 8 small whole flowers, split lengthwise (optional)
• 1/2 cup chopped walnuts, pecans, or pistachios (optional)
• 1 cup dried cranberries or raisins

1. Position an oven rack in the middle of the oven.
2. Preheat the oven to 350F.
3. Lightly butter and flour two 9 x 5 x 3-inch loaf pans, tapping out any excess flour.
4. Combine the flour, cinnamon, nutmeg, baking soda, baking powder, and salt in a large bowl and set aside.
5. Beat the eggs with a whisk in a large mixing bowl until frothy and light.
6. Whisk in the vegetable oil and sugar.
7. Stir in the zucchini and vanilla.
8. Stir the flour mixture into the egg mixture and mix just until incorporated, with no streaks of flour remaining.
9. Fold in the chopped zucchini flowers, the nuts, and the dried cranberries.
10. Divide the batter between the two prepared pans, spreading it evenly in the pans.
11. Arrange the whole split flowers on top of each loaf.
12. Bake the loaves for 50 to 60 minutes, or until a toothpick inserted into the centers comes out clean.
13. Remove the loaves from the oven and cool in the pans for 10 minutes.
14. Use a sharp knife to loosen the edges of the loaves from the pans and cool for another 10 minutes.
15. Remove the loaves from the pans and transfer to a wire rack to finish cooling.

allpurpose, ground cinnamon, ground nutmeg, baking soda, baking powder, kosher salt, eggs, vegetable oil, sugar, zucchini, vanilla, zucchini flowers, flowers, walnuts, cranberries

Taken from www.epicurious.com/recipes/food/views/zucchini-bread-with-zucchini-flowers-381759 (may not work)