|Packed brown sugar||1 Cup (16 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
|Shredded carrots||1 Cup (16 tbs)|
|Shredded unpeeled zucchini||1 Cup (16 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Whole wheat flour||1 1⁄2 Cup (24 tbs)|
|Cinnamon||1 1⁄2 Teaspoon|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
In mixing bowl, beat eggs well; gradually beat in sugar and honey.
Beat in oil and vanilla; stir in carrots and zucchini.
(Use food processor for super fast shredding of carrots and zucchini.) In separate bowl, mix together all-purpose and whole wheat flours, cinnamon, baking powder, baking soda, salt and nutmeg; stir into vegetable mixture.
Stir in walnuts and raisins.
Pour into 2 greased 8- x 4-inch (1.5 L) loaf pans; bake in 350Ã‚Â°F (180Ã‚Â°C) oven for 45 to 55 minutes or until tester inserted in centers comes out clean.
Let cool in pans for 10 minutes; turn out onto racks to cool completely.