Zucchini Bread

Preheat oven to 350°F. Coat a 9-by-5-inch baking pan with cooking spray. Line with parchment paper, leaving a 2-inch overhang on long sides. 

Whisk all-purpose flour, whole-wheat flour, sugar, cinnamon, baking powder, baking soda, salt and allspice together in a large bowl until combined.

Add eggs, oil, vanilla, orange zest and orange juice; stir until almost combined and a crumbly dough forms, about 1 minute. Stir in zucchini and cranberries until just combined.

Pour the batter into the prepared pan. Bake until golden brown and a wooden pick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, about 30 minutes.