Instructions: Grease bottom and 1/2 inch up the sides of two 8 x 4 x 2 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 over-browning.) 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). Make-Ahead Tip: 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.

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