3 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1 2/3 cups sugar
1/2 cup blood orange olive oil
3 large eggs
2 tsp vanilla bean paste
2/3 cup sour cream
Zest of 2 oranges
2 cups shredded zucchini (squeeze as much liquid out of it)
1 cup dried cranberries (craisens)
3/4 cup chopped nuts, optional

1 cup powdered sugar
1 tbsp each (heavy cream & orange juice)
1 tsp vanilla bean paste
1 tbsp orange zest


Heat oven to 350 degrees. Grease & flour 2 – 8.5″ x 4.5″ loaf pans (I use Bakers Joy/the spray with flour in it). Sift flour, baking powder and baking soda. Add cinnamon, nutmeg and salt, mix and set aside. In a large mixing bowl, beat together sugar, oil, eggs and vanilla bean paste. Stir in the dry ingredients. Add the sour cream and mix till well blended. Fold in orange zest, zucchini, cranberries and nuts (optional). Spoon into two loaf pans dividing the batter evenly. Bake for 55-65 minutes, or until a cake tester comes out clean when inserted into center. Cool completely before adding icing.