Zucchini-Carrot Bread

• 3 eggs
• 1 cup grapeseed oil
• 3/4 cup brown sugar (I used 1/4 cup dark muscovado and 1/2 cup light brown)
• 2 1/2 cups grated veggies (1 zucchini, 1 summer squash, 2 carrots all small/medium-sized)
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup rolled oats
• 3 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon fresh grated ginger
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt

1. Preheat your oven to 350 degrees.
2. Butter and flour two 8x4 inch loaf pans.
3. In a stand mixer (or by hand in a large bowl), beat the eggs on low. Add the brown sugar, oil, and vanilla extract. Mix in the grated veggies and ginger.
4. In a separate bowl, sift together the two types of flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Mix in the rolled oats.
5. Gradually mix the dry mixture into the wet mixture. Divide evenly between the loaf pans.
6. Bake for about 50 minutes or until a knife inserted into the loaves comes out clean.

eggs, grapeseed oil, brown sugar, zucchini, vanilla, flour, whole wheat flour, rolled oats, cinnamon, nutmeg, ginger, baking soda, baking powder, salt

Taken from food52.com/recipes/22415-zucchini-carrot-bread (may not work)