Ingredients
3cupsall-purpose flour
1½tspbaking powder
¾tspbaking soda
¾tspsalt
1¾tspground cinnamon
¼tspground nutmeg
¾cupgranulated sugar
¾cuppacked light-brown sugar
½cupcanola oil
6tbspunsweetened applesauce
3largeeggs
1½tspvanilla extract
1½cupscarrots,finely shredded
1½cupszucchini,finely shredded
6tbspunsalted butter,softened
5ozcream cheese,softened
2½cupspowdered sugar
½tspvanilla extract
½cuppecans,or walnuts, chopped
Preparation
Preheat oven to 350 degrees F. Butter and lightly flour two 8×4-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 for about 30 seconds to 1 minute until well combined.
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 for 15 to 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.
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 for about 3 minutes until smooth and fluffy.
