Zucchini-Carrot Bread

Preheat oven to 350°F (175°C). Grease a loaf pan or bundt pan with oil and set aside.

Beat eggs in a large bowl, then add oil, vanilla, and sugar. Mix until well combined and slightly thick.

In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.

Fold the dry mixture into the wet ingredients until just combined; do not overmix.

Gently fold in shredded zucchini, shredded carrot, and chopped walnuts until evenly distributed throughout the batter.

Pour batter into prepared pan and smooth the top with a spatula.

Bake in preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.

Remove from oven and allow bread to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.