Zucchini and Carrot Bread

2 1/2 cups unbleached all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1 1/2 cups packed light brown sugar
2 large eggs
1 cup grated zucchini
1 cup grated carrots
1 cup chopped nuts
1/2 cup bran cereal

Preheat the oven to 350*F:
Grease two 8- by 4-inch loaf
pans.

In a medium-sized bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Mix well.

In a large mixing bowl, combine the oil and sugar. Beat until light. Add the eggs, one at a time, beating well after each addition. Squeeze the zucchini to remove any excess moisture. Add the zucchini and carrots to the sugar mixture and mix well. Add the flour mixture, nuts, and cereal and stir just long enough to combine. Divide the batter between the prepared pans.

Bake the loaves for about 1-1/2 hours, until a tester inserted in the centers comes out clean.

On wire racks, cool the breads in the pans for 10 minutes. Invert onto the wire racks and cool completely:
Makes 2 loaves

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