Preheat oven to 350 degrees. While oven is preheating, coat 2 8x4 inch loaf pans with non stick baking spray, then lightly flour pans.
In a large mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together. Set aside.
In another large mixing bowl place the granulated and brown sugars; whisk these until combined.
Add the vegetable oil, applesauce, eggs, and vanilla to the sugar mixture; mix until well incorporated.
Stir the shredded carrots and zucchini into this mixture.
Add the flour mixture to the carrot zucchini mixing bowl all at once. Stir this only until combined.
Divide the bread batter into the two loaf pans.
Place loaf pans in oven. Bake at 350 degrees for 35 minutes, then without removing loaves from oven, quickly place a piece of aluminum foil over the top of each pan (to prevent too much browning), then continue baking the bread for an additional 15-20 minutes longer.
Remove bread from oven when toothpick inserted in middle of loaves comes out clean.
Allow the bread to cool in the loaf pan for another 5-10 minutes, then invert it onto a wire rack and let it finish cooling.
While bread is cooling, make the cream cheese frosting: Using a hand mixer, whip the butter and cream cheese together in a medium sized mixing bowl. When smooth and fluffy, add the powdered sugar and the vanilla. Beat this mixture on medium high speed for 2-3 minutes, until it is light and fluffy.
Frost cooled loaf with the cream cheese frosting, then top with chopped pecans. (I just added the pecans to the frosting, by the way...no big deal).
Recipe is easily halved. (just use 2 eggs instead of 1 1/2).
Carrot Zucchini Bread
Amount Per Serving (1 slice)
Calories 407Calories from Fat 153
% Daily Value*
Saturated Fat 10g63%
Vitamin A 2325IU47%
Vitamin C 2.8mg3%
* Percent Daily Values are based on a 2000 calorie diet.