1 1/4 cup all purpose flour
1 1/4 cup whole wheat flour
4 teaspoon baking powder
2 teaspoon baking soda
3 teaspoon allspice
3 teaspoon cinnamon
1 1/2 teaspoon salt
1 1/2 cups brown sugar
1 cup buttermilk
1 cup oil
6 eggs
1 cup grated carrot
1 cup grated zucchini
1 cup raisins or dried cranberries
1 cup pumpkin seeds

1) Preheat oven to 350F (180C). Grate zucchini and carrot. To save time, use a food processor.

2) In a large bowl, add eggs, buttermilk, oil and brown sugar. Mix well with wooden spoon.

3) In another large bowl, add all purpose flour, whole wheat flour, baking soda, baking powder all spice and cinnamon. Mix well.

4) All carrot, zucchini, raisins and pumpkin seeds (but reserve 1 teaspoon of pumpkin seeds to sprinkle on top of batter later) to flour mixture. Mix well.

5) Add egg mixture to flour mixture. Use a wooden spoon or electric mixer to mix the ingredients. Do not over mix as it'll cause the bread to be hard while baking.

6) Grease 2 loaf pans with cooking spray. Fill each loaf pan up to the middle with the bread batter, to allow space for the bread to rise while baking. Sprinkle remaining pumpkin seeds on top of batter in each pan.

7) Place loaf pans on the middle shelf in the oven. Bake in a preheated oven for 55-60 mins. Insert a skewer or toothpick into the middle of the bread. It should come out clean, without any wet batter. If it's not clean, bake for another 5 mins and test it again.

8) When done, remove from oven and let the pans cool for 10 mins before removing the breads from the pans. Then cool the bread on a wire or cooling rack.

Bread batter can be poured into muffin pans instead of loaf pans. However, bake it for about 20-25 mins. (see photos)