Carrot Zucchini Loaves

Adapted from msn. Lookin for ways to use the zucchini flowing from my garden.

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 applesauce.

Mix well.

Add all at once to dry mixture.

Stir just until moistened.

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.

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.

Make-ahead.

Place loaves in freezer containers or bags and freeze for up to 1 month.

Before serving , thaw the wrapped loaf overnight in the refrigerator.

all-purpose flour, toasted wheat germ, baking powder, baking soda, salt, egg substitute, granulated sugar, zucchini, carrot, brown sugar, applesauce