No-Dairy Carrot and Zucchini Bread

No-Dairy Carrot and Zucchini Bread

1 ½ cups flour
¾ cup light brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs, beaten slightly (or 4 egg whites)
½ cup canola oil
½ cup grated carrots
1 ¾ cups grated zucchini
½ cup golden raisins (optional)

Preheat oven to 365 degrees

Grease and flour an 8x3 loaf pan, set aside.

In a medium bowl, combine the eggs and oil; mix well. Sift the dry ingredients into a large bowl. Gently stir the egg mixture into the dry ingredients. Fold in the carrots, zucchini and raisins. Pour the mixture into prepared loaf pan and bake for about 55 minutes, or until pick inserted into center comes out clean.

Remove from oven and cool on wire rack, in pan, for 5 minutes. Remove bread from pan and return to wire rack to cool completely.