Preheat oven to 350 degrees F. Lightly grease and flour two 9x5-inch loaf pans.
In a large bowl, combine the flour, sugar, cinnamon, salt, baking soda, baking powder, and nutmeg; set aside.
In another bowl, beat the eggs; add the shredded zucchini, vegetable oil, and vanilla extract; mix well. Add egg mixture to the flour mixture and gently stir until all the flour has been mixed in. Gently fold in the cranberries and pecans.
NOTE: Bake all quick breads as soon as the ingredients are assembled. Since high temperatures are often called for, it is best to bake them in the center of the oven, as the heat in the top third of the oven will be too intense.
Pour batter into prepared loaf pans and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Be sure and poke the toothpick to the center of the loaf. A good check is to use an instant digital thermometer to test your bread. The internal temperature of the bread should be at 200 degrees F. when done.
Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.
Freezing Baked Loaves: When I freeze loaves of bread, I wrap the well-cooled loaves in plastic wrap, then with aluminum foil, and place them into freezer bags.
Makes 2 loaves.
Zucchini Cranberry Bread Recipe: https://whatscookingamerica.net/KarenCalanchini/ZucchiniCranberryBread.htm