I just happened to have zucchini and carrots grated together from last fall so I modified a zucchini bread recipe. The original recipe also called for oil instead of applesauce but I was almost out so went for the applesauce instead. This is a fairly dense bread with loads of flavor.
Zucchini Carrot Bread
2 C. sugar
1 C. applesauce
1 T. vanilla
2 C. grated zucchini and carrot
3 C. flour
½ tsp. baking powder
1 tsp. baking soda
1 T. cinnamon
1 tsp. nutmeg
1 C. mix of raisins, dried cranberries, nuts and chocolate chips
Grease and flower loaf pans. Preheat oven to 350 degrees.
Beat eggs until light and fluffy. Add sugar and beat well. Add applesauce, vanilla and zucchini/carrots. Add dry ingredients and your mix of raisins etc. Bake in 2 large loaf pans for approx 1 hour or until the top cracks. (or bake in 3 small loaf pans for approx 45 minutes or until loaf tops crack) Let cool for 10 minutes and then remove from pans.