The carrots and zucchini add a confetti like look to these moist loaves. Perfect served plain, or spread slices with a thin layer of whipped cream cheese.
Grease bottom and 1/2 inch up the
sides of two 8x4x2-inch loaf pans. Set aside.
In a large mixing bowl stir together
flour, wheat germ, baking powder, baking soda, and salt. Make a well in the
center of dry mixture.
In a medium mixing bowl combine eggs,
granulated sugar, zucchini, carrot, brown sugar, and oil; mix well. Add all at
once to dry mixture. Stir just until moistened (batter should be lumpy). Pour
batter into loaf pans.
Bake in a 350 degree F. oven for 45
to 55 minutes or until a wooden toothpick inserted near center comes out clean.
(If necessary, cover loosely with foil during last 10 to 15 minutes of baking to
prevent overbrowning.) Cool in pans on wire racks 10 minutes. Remove from pans
and cool thoroughly on wire racks. Wrap and store overnight before slicing.
Makes 2 loaves (24 servings).
Prepare, bake, and cool loaves completely. Place loaves in freezer containers or
bags and freeze for up to 1 month. Before serving, thaw the wrapped loaf
overnight in the refrigerator.