Zucchini-Carrot Bread #2 - cooking recipe

Ingredients

1 c. unsifted all-purpose flour
1 1/2 c. whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1/2 c. All-Bran or raw bran
3 large eggs
1 c. brown sugar, packed
1/2 c. white sugar
1 c. vegetable oil
2 tsp. vanilla
1 c. coarsely shredded peeled zucchini
1 c. finely shredded peeled carrots
1 c. chopped walnuts

Preparation

Fold
in
dry ingredients thoroughly.
Grease and flour or line with
greased waxed paper 2 loaf pans, 7 1/2 x 3 1/2 x 2-inches or 1 large 9 x 5 x 3-inch loaf pan.
Spoon in batter. Bake in preheated 350\u00b0 oven for 1 to 1 1/2 hours or until pick inserted in
center comes our dry.\tWrap well to store.
Bread stays moist for several days.
Bread freezes well.