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Zucchini Carrot Bread
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| 3 | eggs |
| 1 c. | oil |
| 1 1/2 c. | brown sugar, packed |
| 1 c. | grated zucchini, well drained |
| 1 c. | carrots |
| 1/2 c. | bran cereal |
| 2 tsp | vanilla |
| 2 1/2 c. | flour |
| 1 tsp | baking soda |
| 1 tsp | baking powder |
| 1 tsp | salt |
| 3 tsp | cinnamon |
| 1 c. | chopped nuts |
Grease 2 loaf pans. In large bowl, beat eggs and oil until well blended. Stir in sugar, zucchini, carrots, cereal, and vanilla. Sift in dry ingredients. Stir to blend. Fold in nuts. Spoon batter into pans.
Bake 450F for 1-1.5 hours
Freeze well
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