A soft and tender, perfectly spiced bread thats dotted with fresh carrots and zucchini which keep this summery bread moist. It's finished with a rich cream cheese frosting and crunchy pecans for added decadence.Yield: 2 loaves
1 1/2tspbaking powder
1 3/4tspground cinnamon
3/4cuppacked light-brown sugar
1 1/2tspvanilla extract
1 1/2cupsfinely shredded, peeled carrots (from about 3 medium carrots)
1 1/2cupsfinely shredded zucchini(from about 2 small zucchini)
6Tbspunsalted butter, softened
5ozcream cheese, softened
2 1/2cupspowdered sugar
1/2cupchopped pecans or walnuts
For the Bread:
Preheat oven to 350 degrees. Butter and lightly flour two 8 by 4-inch loaf pans and set aside.
In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg for 30 seconds. In a separate large mixing bowl, whisk together granulated sugar and brown sugar until well blended, then add canola oil, applesauce, eggs and vanilla and whisk until well combined, about 30 seconds - 1 minute. Stir in shredded carrots and zucchini, then add flour mixture all at once, and using a rubber spatula, fold mixture just until combined.
Divide mixture among two prepared loaf pans. Bake in preheated oven for 35 minutes then (without removing loaves from oven) quickly tent loaves with a sheet of aluminum foil (to prevent top from excessive browning) and continue to bake 15 - 20 minutes longer, or until toothpick inserted into center of loaf comes out clean. Allow to cool in loaf pan 5 minutes, then invert onto a wire rack and cool completely. Frost with cream cheese frosting if desired and top with chopped pecans. Store in an airtight container.
For the Frosting:
In a mixing bowl, using an electric hand mixer, whip together butter and cream cheese until smooth and fluffy. Add powdered sugar and vanilla and whip on medium-high speed until smooth and fluffy, about 3 minutes.
For extra texture and flavor, toast the pecans or walnuts before chopping them.