ZUCCHINI-APPLE BREAD

4 c. all purpose flour
1 tbsp. baking soda
1/4 tsp. baking powder
1 1/2 tsp. salt
1 1/2 tbsp. ground cinnamon
1/2 tsp. ground nutmeg
4 eggs
2 c. sugar
1 c. firmly packed brown sugar
1 1/2 c. vegetable oil
1 tbsp. vanilla extract
2 c. shredded zucchini (about 3 med.)
1 c. shredded apple (about 1 med.)
1 1/2 c. chopped pecans
Combine first 6 ingredients; set aside. Combine eggs, sugars, oil and vanilla in a large bowl; beat at medium speed of an electric mixer until well blended. Stir in zucchini, apple and pecans. Add dry ingredients to zucchini-apple mixture, stirring just until moistened.
Spoon batter into 3 greased and floured 8 1/4" x 4 1/2" x 3" loaf pans or may be baked in a bundt pan and served as a cake. Bake at 350 degrees for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove to wire rack and cool completely. Yield: 3 loaves.