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1
Preheat the oven to 350 degrees (for a glass loaf pan, reduce the heat to 325).
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2
Grease and flour two 8x4 inch loaf pans.
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3
Clean the zucchini, cut off the ends, and shred using a grater.
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4
Peel the carrots, trim off the ends and shred with a grater.
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5
Mix the zucchini and the carrot with 1/2 teaspoon of salt.
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6
Place in a colander with a heavy pot on top.
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7
Allow to sit for 20 minutes.
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8
This will help rid the vegetables of excess water.
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9
Sift together the flour, baking soda, baking powder and spices.
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10
Mix thoroughly.
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11
Set aside.
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12
Beat the eggs until frothy.
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13
Add the applesauce a little at a time and beat well.
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14
Then, add the sugar.
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15
While still beating, add the pumpkin.
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16
Mix in the vanilla and the lemon peel.
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17
When thoroughly mixed, add the carrot and zucchini.
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18
Add the dry ingredients a little at a time.
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19
Be careful not to over mix.
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20
Slowly mix in the nut and raisins.
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21
Pour into prepared pans.
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22
Bake at 350 for 1 hour or until a toothpick inserted in the center comes out clean.
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23
Place on a rack to cool for 10 minutes, then remove from the pans and cool completely.
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24
Store in a refrigerator wrapped in waxed paper, then in foil.
