Carrot-Zucchini Loaf

• 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

1. Preheat oven to 350u0b0.
2. Grease 8 x 4 x 2 1/2-inch loaf pan; set aside.
3. Combine flour, baking powder, cinnamon and nutmeg; set aside.
4. In large bowl, beat brown sugar with oil until smooth.
5. Add eggs, one at a time until blended.
6. 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.
7. Repeat, ending with flour, mixing until just combined. Pour into pan and bake for 45 to 50 minutes.
8. Allow to cool in pan for 10 minutes.

flour, baking powder, ground cinnamon, ground nutmeg, brown sugar, safflower oil, eggs, milk, carrots, zucchini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1073136 (may not work)