Mix and sift together flour, baking soda, baking powder, salt and spices. Set aside.
Coarsely chop cranberries. Sprinkle with 1 tbsp of the 2 cups of sugar and lei stand to bring out flavor. Set aside with zucchini and nuts.
Generously grease two 9 x 5 x 3 inch loafpans and line bottoms with waxed paper. Grease the waxed paper.
In large mixing bowl, lightly beat eggs with a spoon. Stir in remaining sugar, oil and vanilla. Gradually add flour mixture and stir just enough to blend. Fold in cranberries, zucchini and nuts.
Turn into prepared pans. Bake in 350 degree oven until done, about 50 to 60 minutes. Cool on wire rack 5 minutes before removing from pans.
If desired, garnish with sugar-glazed cranberries made by dipping cranberries in egg white or corn syrup and then rolling in sugar.
Makes 2 loaves.
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