Preheat oven to 350°F
Line two bread pans with parchment paper or spray with cooking spray.
In a large bowl, whisk together eggs and oil.
Whisk in vanilla and milk.
Beat in sugar until smooth.
Fold in shredded zucchini and carrots. Set aside.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Slowly add dry ingredients to wet ingredients, stirring until combined. Batter will be thick.
Divide batter evenly between prepared pans.
Bake in preheated oven for 35-40 minutes. Bread is done when a toothpick or fork inserted in centre comes out clean.
Allow to cool in pan for 5 minutes before removing to a cooling rack.
Store leftover bread in an air tight container for up to 4 days.
