CARROT ZUCCHINI BREAD WITH CREAM CHEESE FROSTING AND WALNUTS

• 1 3/4 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 2 large eggs
• 1/2 cup maple syrup
• 1 tsp vanilla
• 1/2 cup unsalted butter, melted
• 3/4 cup packed brown sugar
• 1 cup grated zucchini
• 1 cup shredded carrot
• 1/2 cup golden raisins
• 1 8oz. pkg cream cheese, softened
• 1/4 cup butter, softened
• 1/2 tsp vanilla
• 1 cup powdered sugar
• 1/2 cup chopped walnuts

Preheat the oven to 325ºF.

In a medium size bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and ginger.

In a large bowl, combine the eggs, maple syrup, vanilla, and butter. Add the brown sugar and stir until dissolved.

Slowly add the dry to the wet. Stir until combined.

Add the zucchini, carrots, and raisins. Combine.

Grease a loaf pan. Pour the batter into the pan, and give it a few taps on the counter to spread the batter.

Place into the oven and bake for 1 hr. Remove from the oven and let cool for 5 min in the pan. Remove from the pam and let cool on a wire rack for 50 min - 1 hr.

In a medium bowl, combine the cream cheese, butter, vanilla, and powdered sugar with a hand mixer until light and fluffy.

Spread the cream cheese icing onto the cooled loaf. Sprinkle with chopped walnuts.

Can be stored in the fridge for a week.