Zucchini bread

My co-worker Kiwi G gave me a gaint zucchini for zucchini bread.  As you know, small to medium size zucchini is good for salads or saute, but if the zucchini gets too big, it won't taste as good, so you use them for bread. 

**Recipe yield 2 loafs

Ingredients
*3 1/4 cup organic whole wheat flour
*1 1/2 teaspoon salt
*2 teaspoon baking soda
*1 teaspoon nutmeg 
*1 teaspoon cinnamon
*1/2 cup organic butter, melted
*1 cup raw honey
*4 farm fresh eggs
*1/3 cup water
*2 cup zucchini, puree
*1 teaspoon lemon juice
*1 cup organic walnut
*1 cup organic dried cranberry

Directions
1) Preheat oven to 350 degrees F. Butter two 9-by-5-by-3-inch loaf pan, and set aside. Whisk together the flour, salt, baking soda, nutmeg and cinnamon in a medium bowl, and set aside.
2) In a large bowl, using a electric mixer to combine melted butter, honey, eggs, water, zucchini, lemon juice and mix until combined. Add the reserved flour mixture, and mix on low speed until well incorporated, about 10 seconds. Stir in walnuts and dried cranberry.
3) Pour batter into buttered pans. Bake until golden brown and a cake tester inserted into the center comes out clean, about 50-55 minutes. Let cool slightly in pan on a wire rack. Invert bread to unmold; reinvert, and let cool completely on rack.