Instructions: Mix together sugar, flour, salt, baking soda, cinnamon and nutmeg in large bowl. Stir in zucchini, carrot, nuts, eggs, orange juice and oil. Mix well.

Bake at 350 degrees in greased 9- by 5-inch loaf pan until toothpick inserted in loaf comes out clean, about 1 hour. Tip out of pan and cool on rack.

This recipe yields 10 to 12 servings.

Comments: Mary Mann has been growing tomatoes and zucchini at Sepulveda Garden Center for 17 years. She cans the tomatoes for winter and uses the zucchini in a sweetbread perfect for snacks or afternoon tea.

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