Carrot-Zucchini Loaf - cooking recipe

Ingredients

2 c. unsifted all-purpose flour
2 1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2/3 c. firmly packed light brown sugar
1/4 c. safflower oil
2 eggs
1/3 c. milk
1/2 c. shredded carrots
1/2 c. shredded zucchini

Preparation

Preheat oven to 350\u00b0.
Grease 8 x 4 x 2 1/2-inch loaf pan; set aside.
Combine flour, baking powder, cinnamon and nutmeg; set aside.
In large bowl, beat brown sugar with oil until smooth.
Add eggs, one at a time until blended.
Add milk; beat about 2 minutes. Mix in 1/3 of the flour mixture and then 1/2 of carrots and 1/2 of zucchini.
Repeat, ending with flour, mixing until just combined. Pour into pan and bake for 45 to 50 minutes.
Allow to cool in pan for 10 minutes.