3 cups flour or 1 1/2 cups AP flour and 1 1/2 cups whole wheat flour
1 teaspoon salt
1 teaspoon cloves
1 cup coarsely chopped walnuts*
1 teaspoon nutmeg
1 teaspoon cardamom
3 teaspoons cinnamon
3/4 teaspoon baking powder
*optional, I personally enjoy my bread walnut free. In baked goods, walnuts kind of remind me of baby teeth.
Preheat oven to 350. Butter and flour or spray with cooking spray with flour two loaf pans. In a large bowl, beat the eggs until light and fluffy. Add sugar, oil, zucchini, carrot and vanilla. Mix well. In a small bowl, whisk together dry ingredients. Add to zucchini/carrot mixture. Mix until well combined then fold in walnuts. Pour into prepared pans and bake for 1 hour. Cool on rack for 10 minutes then remove from pan. Delicious warm or at room temperature.