Ingredients
2 1/2 cups all-purpose flour
1/2 cup wheat germ, toasted
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3 eggs, beaten
1 cup sugar
1 cup zucchini, grated
1 cup carrot, grated
1/2 cup brown sugar
1/2 cup peanut oil

Directions:
Grease bottom and 2cm up the sides of two 20 x 10 x 5cm loaf pans. Set aside.
In a large mixing bowl stir together flour, wheat germ, baking powder, 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 to dry mixture. Stir until moist (batter should be lumpy). Pour batter into loaf pans.
Bake in a 180°C (Gas mark 4) oven for 45 to 55 minutes or until a skewer or toothpick inserted near center comes out clean. (If necessary, cover loosely with foil during the last 10 to 15 minutes of baking to prevent over-browning). Cool in pans on wire racks for 10 minutes. Remove from pans and cool thoroughly on wire racks. Wrap and store overnight before slicing.