This recipe can be made as bread or muffins. I've made it for over 20 years.

Zucchini-Carrot Bread or Muffins

1 cup whole wheat flour
1 cup all purpose flour (or 2 cups white flour)
1/2 cup sugar
1/2 cup packed brown sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
scant 1/2 tsp. allspice
heaping 1/4 tsp. ground cloves
1 cup grated zucchini*
1 cup grated carrots*
1 cup chopped nuts (pecans or walnuts) optional*
1 egg, well beaten
1/4 cup oil (or 1 Tbsp. oil + 3 Tbsp. applesauce)
1/2 cup milk

Preheat oven to 350.

Stir together flours, sugars, powder, salt, and spices. Stir in zucchini and carrots and nuts (if using).

Mix egg, oil and milk together well. Stir into dry ingredients just until blended. Pour into greased and floured pans.

Bake:
regular loaf pan (9 x 5) about 60-70 minutes
mini loaf pans about 20 minutes
regular muffins about 15 minutes
mini muffins about 10 minutes

Optional:
Sprinkle with a little cinnamon/sugar before baking for a light crust. Especially good on muffins.

*This recipe is very flexible. If you don't have zucchini and/or carrots, you can use summer squash and/or drained, crushed pineapple for any portion of the 2 cups vegetables. You can also use raisins for any portion of the chopped nuts.