Zucchini Carrot Bread

• 2 1/2 c. all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. ground cinnamon
• 3/4 c. vegetable oil
• 3 eggs
• 1 1/2 c. firm packed brown sugar
• 2 tsp. vanilla
• 1 c. unpeeled, shredded zucchini
• 1 c. chopped pecans
• 1/2 c. oat bran cereal

1. Combine first five ingredients in a mixing bowl and set aside. Combine, oil, eggs, sugar and vanilla in a large bowl. Beat well. Stir in zucchini and carrots. Add flour mixture stirring just until moistened. Stir in the pecans and cereal.
2. Pour batter into two greased and floured loaf pans. Bake at 350u0b0 for 1 hour or until a wooden pick inserted in center comes out clean.
3. Cool loaves 10 minutes in pans. Remove to wire racks and cool completely. Yields 2 loaves.

flour, baking powder, baking soda, salt, ground cinnamon, vegetable oil, eggs, firm packed brown sugar, vanilla, zucchini, pecans, bran cereal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=855561 (may not work)