Prize-Winning Zucchini Cranberry Bread

3 tablespoons butter, softened
1 cup sugar
2 large eggs
1 tablespoon grated orange rind
1 (16 9oz,) can whole-berry cranberry sauce
1-1/2 cups unsifted whole wheat flour
1-1/2 cups unsifted all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1-1/2 cups coarsely grated zucchini
1 cup walnuts, coarsely chopped

Directions:
Heat oven to 350°. Grease and flour a 9x5-inch loaf pan or two 8x4-inch pans. In a medium sized bowl, beat butter, sugar, and eggs until fluffy. Stir in orange rind and cranberry sauce. Measure flours, baking soda and baking powder into the butter mixture. Fold in just until combined. Fold in zucchini and walnuts. Turn into baking dish/es. Bake until toothpick inserted in center comes out clean, about 90 minutes for a large loaf or 6 minutes for small loaves. Cool on wire racks.