Preheat the oven to 350°F with a rack placed in the center of the oven. Prepare an 8.5 x 4.5 x 2.75-inch loaf pan by spraying with baking spray and lining with parchment paper.
In a medium bowl, mix shredded zucchini, granulated and brown sugar, egg and oil until well combined.
In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and baking powder. Add to the zucchini mixture and mix until just combined.
Stir in the dried cranberries and chocolate chips. Do not overmix.
Transfer batter to the loaf pan and place in the oven. Bake for 30 minutes, then lower heat to 300°F and continue baking for another 15-30 minutes or until a toothpick inserted in the center comes out clean. It should take a total of 45-60 minutes, depending on your oven.
Allow the zucchini bread to cool completely on a wire rack before slicing.
This recipe is adapted from my dear life-long friend, Linda.Can I make this in a 9x5 inch loaf pan? Yes, absolutely. Just keep an eye on it when baking -- it may take less time to bake since it won't be as tall a loaf.Do I need to squeeze the zucchini? In a pinch for time, I've been known to skip this step, but when I notice that the zucchini is especially liquidy, I do take the time to lightly press the shredded squash between some clean paper towels to remove any excess moisture. If you can, I do recommend that you take the time to do so.Can this recipe be doubled? Yes, absolutely, and you can use the slider on the recipe under "Servings" to adjust the ingredient quantities. The zucchini bread does disappear quickly!Can I add nuts? Yes! Crushed pecans are my favorite here, but it will also be delicious with walnut or almonds.Can I use other dried fruit? If you don't care for dried cranberries, try it with chopped dried cherries, apricots, blueberries, or figs!What kind of coconut oil should I use? I love baking with LouAna Liquid Coconut Oil. Canola oil can also be used in this recipe.