1 c. whole wheat flour, unsifted
1 c. all-purpose flour, unsifted
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground nutmeg
2/3 c. firmly packed light brown sugar
1/3 c. safflower oil
1 1/2 tsp. pure vanilla extract
2 whole eggs or 3 egg whites
1/4 c. milk
1 1/3 c. shredded carrots
2/3 c. shredded zucchini

Preheat oven to 350 degrees. Grease an 8 x 4 x 2 1/2 inch loaf pan; set aside. Combine whole wheat and all-purpose flours, baking powder, cinnamon, baking soda, salt and nutmeg; set aside. In the large bowl of an electric mixer beat brown sugar with oil and vanilla until combined. Add eggs one at a time until blended. Add milk; beat until sugar is dissolved, about 2 minutes.

Mix in 1/3 of the flour mixture and then 1/2 of the carrots and the zucchini. Repeat, ending with flour, mixing just until combined. Pour into prepared pan. Bake until a cake tester inserted into center comes out clean, about 45 minutes. Let cool in pan for 10 minutes. Loosen with a metal spatula; turn out onto a wire rack to cool. If desired, wrap and refrigerate until ready to serve.