• Preheat the oven to 350°F (180°C). Line a 9x5-inch loaf pan with parchment paper. Slightly oil paper. Set aside.
• First, cut and discard the extremities of the zucchini. Next, peel half of the skin or all of it, as you prefer. Grate the zucchini on the smaller blade of your food processor or hand grater.
• Place the shredded zucchini in a clean kitchen towel and wrap, squeeze until all the zucchini water has been extracted. Discard zucchini water.
• Pack the shredded, drained zucchini in a measuring cup to measure 1 cup. Set aside with the shredded carrots - no need to drain carrots.
• In a large mixing bowl, whisk olive oil, almond milk, applesauce, cane sugar, and brown sugar.
• Stir in shredded, drained shredded zucchini, shredded carrots, chopped nuts, and spices: cinnamon, ginger, nutmeg, and salt.
• In another bowl, combine flour, baking powder, and baking soda.
• Gently stir in the dry ingredients into the wet, until just combined, don't over mix to avoid a gummy heavy bread. You can stir in the dry ingredients in two addition to avoid lumps.
• Pour the batter into the loaf pan and bake in the center rack of the oven for 50-55 minutes at 350°F (180°C) until a toothpick inserted in the center of the bread comes out with a few to no crumbs on it.
• Cool the bread for 10 minutes in the pan, then transfer it to a cooling rack.
• Slice the bread after a few hours. 3 hours is ideal for easy slicing. Decorate with frosting if desired, when the bread reach room temperature.

Frosting - optional

• You can use one batch of my vegan frosting recipe or my coconut cream frosting recipe to spread on top of the cooled carrot bread. Sprinkle extra toasted shredded walnuts on the top if desired.