Zucchini Carrot Bread

• 3 cups all purpose flour
• 2 tsp ground cinnamon
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 1/2 cups sugar
• 2 medium carrots, peeled and grated, using the biggest holes on a box grater
• 2 medium zucchini, unpeeled and grated using the biggest holes on a box grater
• 1/2 cup canola oil
• 2 large eggs
• Streusel Topping
• 1/2 cup dark brown sugar
• 1/4 cup rolled oats or old fashioned oats (not quick or 1 minute type)
• 1/4 cup grape nuts cereal
• 1/3 cup all purpose flour
• 1/8 tsp salt
• 1 1/4 cup (1/2 stick) margarine, cut into 4 pieces, at room temperature

1. Preheat oven to 350 degrees F. Lightly grease the bottom and halfway up the sides of a 9*13" baking pan or two loaf pans. Set aside.
2. In a medium bowl, combine the flour, cinnamon, baking soda, salt and baking powder. Set aside.
3. In a separate bowl, combine the sugar, grated carrots, grated zucchini, oil and eggs. Stir.
4. Add in the flour mix. Stir until combined.
5. Pour mix into prepared pan(s).
6. Prepare the topping. In a small bowl mix the brown sugar, oats, grape nuts, flour and salt. With the tops of your fingers, or a spoon mix in the margarine until combined.
7. Sprinkle the topping over the batter.
8. Back uncovered for 1 hour.
9. Serve and store at room temperature.

flour, ground cinnamon, baking soda, salt, baking powder, sugar, carrots, zucchini, canola oil, eggs, streusel topping, brown sugar, rolled oats, grape nuts, flour, salt, margarine

Taken from www.epicurious.com/recipes/member/views/zucchini-carrot-bread-50064741 (may not work)