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

Combine wheat flour, all-purpose flour, baking powder, ground cinnamon, baking soda, salt, ground nutmeg and set aside. Beat with electric mixer, brown sugar, oil and vanilla until combined. Add eggs and milk and beat until sugar is dissolved, about 2 minutes. Mix in 1/3 of flower mixture and then 1/2 of carrots and zucchini; repeat until all combined. Pour into greased 8 x 4 x 2 1/2 inch loaf pan. Bake about 45 minutes at 350 degrees until cake tester comes out clean. Cool in pan 10 minutes.