2 1/2 c. sugar
6 lg. eggs
2 1/2 c. canola oil
1 1/2 tsp. vanilla extract
4 c. all-purpose flour
4 tsp. baking powder
1 tsp. salt
3 tsp. allspice
2 c. grated carrots
2 c. grated zucchini
1 1/2 c. chopped walnuts
1 tsp. orange zest

In a large bowl, beat sugar, eggs, oil and vanilla until well-blended. Sift flour, baking powder, salt and allspice together. Add sugar and oil mixture to dry ingredients and mix until just well blended. Be careful not to overmix. Fold in carrots, zucchini, nuts and orange zest. Pour into lightly greased 9 x 5 inch bread pans and bake at 350 degrees for 50 minutes. Loaves are done when a toothpick inserted in the center comes out clean. Cool in pans for 20 minutes. Turn out and cool completely before serving. Wrapped tightly, this bread will keep well for 4-5 days. Makes 2 loaves.