Carrot Zucchini Bread

Carrot Zucchini Bread

Ingredients:
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
carrots, raw
squash, summer, zucchini, includes skin, raw
sugars, granulated
egg substitute, powder
pumpkin, raw
spices, cinnamon, ground
spices, nutmeg, ground
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
orange juice, raw

Directions:
Preheat oven to 350F
Grease and flour two 8x4 inch loaf pans.
Combine the first eight ingredients.
In another bowl, combine flour, baking powder, baking soda and salt; add alternately with orange juice to carrot mixture.
Pour into pans and bake for 45 minutes or until bread tests done with a wooden pick.
Cool for ten minutes before removing from pans to a wire rack to cool completely.