Carrot Zucchini Bread

I made zucchini bread for the first time a few weeks ago, and now I'm hooked! Good thing too, since I had a lot of zucchini. The only drag is all the grating. The recipe I based mine on is a customizable one, allowing you to use 2 cups of a variety of fruits and vegetables. I added a couple ingredients from other recipes and my own tinkering and this is the final result:

Ingredients

• 1 1/2 cups white whole wheat flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/4 tsp. baking powder
• 1 1/2 tsp. ground cinnamon
• 2 eggs
• 3/4 cup sugar
• 2/3 cup coconut oil 
• 1/2 tsp. vanilla extract
• 1 cup grated zucchini, drained
• 3/4 cup grated carrot
• optional: raisins, nuts, chocolate chips

Directions

1. Sift dry ingredients and set aside.
2. In a large bowl , beat the eggs. Add oil, vanilla, and sugar and mix well. Stir in zucchini and carrot.
3. Add dry ingredients, mixing until incorporated but not overstirring. (Stir in optional add-ins if applicable.)
4. Pour into greased loaf pan and cook at 325 F for 1 hour or until toothpick inserted in middle comes out clean. Let cool before removing from pan and slicing.