Zucchini Carrot Black Walnut Bread

• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 1/2 teaspoons vanilla
• 1/2 cup packed shredded zucchini
• 1/2 cup shredded carrot
• 2 cups all-purpose flour
• 1/2 cup wheat germ
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup chopped black walnuts or 1/2 cup regular walnuts

1. Preheat the oven to 350u0b0F Butter ONE-8 1/2 x 4 1/2 inch pan OR three - 5 3/4 x 3 1/2 inch loaf pans.
2. In a large bowl using an electric mixer, beat the eggs until foamy. Add the oil, sugars and vanilla and beat at high speed until the mixture is very thick and fluffy.
3. With a spoon, stir in the shredded zucchini and carrot.
4. Stir the flour, wheat germ, baking powder, baking soda, salt, and walnuts together in another bowl. Blend into the zucchini mixture just until the flour is no longer visible. Pour the batter into the prepared loaf pan or pans.
5. Bake for 1 hour for the large loaf, or 35 to 40 minutes for the smaller loaves, or until a wooden skewer inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool thoroughly. Makes 1 Large OR 3 Small loaves.
6. The Great Holiday Baking Book.

eggs, vegetable oil, granulated sugar, brown sugar, vanilla, zucchini, shredded carrot, flour, baking powder, baking soda, salt, black walnuts

Taken from www.food.com/recipe/zucchini-carrot-black-walnut-bread-148548 (may not work)