Zucchini-Sweet Potato Quick Bread

I had a surplus of both zucchini and sweet potatoes, and so I decided this quick bread was just the thing to bake!  It's definitely one of the best quick breads I've ever made - moist, just sweet enough, and a bit caramelized around the edges with bursts of yummy golden raisins throughout.  It's also perfectly spiced with cinnamon, nutmeg, and a little kick of cardamom - one of my favorite spices.  Don't be afraid to let this get dark around the edges - it won't taste burned at all, but rather sweet and caramel-y!  This is definitely not the healthiest treat - despite the whole wheat flour and two types of veggies, it has quite a lot of oil and sugar.  You could substitute applesauce for some of the oil and cut the sugar if you like, but I think this bread is pretty perfect just as it is!

Zucchini-Sweet Potato Quick Bread (adapted from Joy the Baker, original recipe here)
Makes 2 loaves

1-1/2 cups all purpose flour
1-1/2 cups white whole wheat flour
1 T cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom
1-1/2 tsp baking soda
1/ tsp baking powder
1/2 tsp kosher salt
1-1/2 cups white sugar
1-1/2 cups packed brown sugar
4 eggs
1 egg white
1 cup canola oil
2 T butter, melted and cooled slightly
1-1/2 tsp vanilla
2-1/4 cups shredded zucchini
2-1/4 cups peeled and shredded sweet potatoes
1 cup golden raisins

1. Preheat oven to 350 degrees and oil two loaf pans.
2. Whisk together the flours, spices, baking soda, baking powder, and salt. Set aside.
3. Beat together the sugars, eggs, egg white, oil, butter, and vanilla. Add the zucchini and sweet potatoes and stir together with a rubber spatula. Add the raisins and stir to combine.
3. Add the dry ingredients to the wet ingredients and fold together with a rubber spatula until just combined.
4. Divide the batter among the two loaf pans. Place the pans on a cookie sheet large enough to hold them, and then bake for 1 hour and 20 minutes, or until a tester comes out clean.