AUTUMN BREAD

2 cups granulated sugar
1 cup canola oil
3 large eggs
2 teaspoons vanilla
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups all purpose flour
1 cup whole wheat flour
1 cup grated zucchini
1/2 cup grated carrot
1/2 cup mashed banana
3/4 cup walnuts

Instructions
Preheat oven to 375°F. Coat 2, 9×5 loaf pans with nonstick spay. Cut 2 strips of parchment paper to fit the bottoms and up the short sides of the pans, allowing the parchment to hang over the ends, for easy removal. Spray the pans again. Set aside.
In a large bowl stir together the sugar, oil, eggs, vanilla, cinnamon, salt, baking soda, and baking powder until smooth.
Next stir in both flours until just combined. Finally stir in the zucchini, carrots, banana, and walnuts until combined.
Divide the batter between the 2 pans.