Carrot and Zucchini Bread

1 1/2 c. all purpose flour
3/4 c. light brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs, beaten slightly
1/2 c. canola oil
1/2 c. grated carrots
1 3/4 c. grated zucchini
1/2 c. golden raisins

Preheat oven to 365 degrees. Great and flour an 8 x 3" loaf pan. Set aside.

In a medium bowl, comgine the eggs and oil; mix well. Sift the dry ingredients into a large bowl. Gently stir the egg mixture into the dry ingredients. Fold the carrots, zucchini and raisins into above mixture. Pour mixture into loaf pan and bake for about 55 minutes, or until cake tester comes out clean. Remove from the oven and cool 5 minutes on a wire rack. Remove from pan and allow to cool completely on wire rack.