For best results, wrap the bread when cool, and let stand overnight before serving. This is a moist tea bread - almost like a cake.

1 1/2 c. unbleached flour
1/2 c. whole wheat flour
2/3 c. packed light brown sugar
1 1/2 tsp. cinnamon
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. 1% low-fat milk
2 eggs
1/4 c. corn oil or safflower oil
2 tsp. vanilla extract
1 1/2 c. carrots, grated
2/3 c. zucchini, grated

Preheat oven to 350 degrees. In a medium bowl combine flours, brown sugar, cinnamon, baking powder and salt; mix lightly.

In a blender container process milk, eggs, oil and vanilla until blended. Add carrots and zucchini. Process for 2-3 seconds. Add to dry ingredients; mix just until blended.

Spray a 5 x 9 inch loaf pan with vegetable cooking spray. Pour batter into prepared pan. Bake for 45-55 minutes or until loaf tests done. Cool in pan for several minutes. Remove from pan. Makes 1 loaf.