What you’ll need:

• 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* (see below if you’re having a hard time finding brown sugar here!)
• 1 cup grated zucchini
• 1 cup shredded carrot
• 1/2 cup golden raisins (we omitted these)
• 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/163ºC.

• 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. Enjoy with coffee or a big glass of milk. Bon appétit!

*having a hard time finding brown sugar here in Switzerland? We just ordered 6 bags from ch.iHerb.com (and it lasts for years!)–you can find it here.