Zucchini Carrot Cake

Makes 2 loaves or 1 bundt cake

Everyone knows there is a point when the zucchini plants in your garden are producing more than anyone can consume.  You pick everything you can one day and the next day it's like you hadn't picked anything for days.  You sauté it, fry it up, make zucchini casseroles, and zucchini bread. Then one day you go to work, and a co-worker has brought in some zucchini bread.  As if you haven't had your fill yet.  But to be polite you take a piece and it's the best thing you have ever tasted.  You ask for the recipe each time she brings zucchini bread because it's so good. Then one day she walks into my office and says "I lost the recipe for the zucchini bread. I'm so upset it was on the side of my refrigerator for years; it's my grandmother's recipe.  When I replaced my refrigerator, I took everything off my refrigerator and put in a drawer. Last night I was looking for the recipe you've been asking me about, and I can't find it".  

Does that stop me?  Heavens no, I go on the hunt googling all kinds of recipes, but nothing is as good. I start to experiment and came up with this one which is as close as I could get to my co-workers Grandmothers recipe.

The cake is rich and super moist, your kids may not even care that it has vegetables in it. This was a labor of love and worth every minute of research and testing.  Enjoy!

Ingredients:

2 cups sugar

1 cup oil

4 eggs

1/4 cup water

1 cup shredded carrots

2 cups shredded zucchini

1 cup chopped walnuts

2 1/2 cups all-purpose flour

2 tsp cinnamon

2 tsp cloves

1 tsp nutmeg

1 tsp salt

1 tsp baking powder

1 tsp baking soda

Sift all dry ingredients together and set aside.  Beat together wet ingredients and combine with dry until fully combined.   Butter the loaf or bundt pans generously , pour in mixture and bake for 45 - 55 minutes until a toothpick inserted in the center comes out clean.  Cool for 15 minutes then invert to remove from pan and completely cool on a wire rack.