2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 1/2 teaspoons active dry yeast
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup unsalted butter or margarine, softened
2 cups grated carrots
3 large eggs
2 teaspoons vanilla extract
2 cups zucchini, grated coarse
1/2 cup chopped walnuts
1/2 cup milk
For the topping:
2 cups confectioners' sugar
1 teaspoon pure vanilla extract
3 tablespoons milk
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 1/2 teaspoons active dry yeast
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup unsalted butter or margarine, softened
2 cups grated carrots
3 large eggs
2 teaspoons vanilla extract
2 cups zucchini, grated coarse
1/2 cup chopped walnuts
1/2 cup milk
For the topping:
2 cups confectioners' sugar
1 teaspoon pure vanilla extract
3 tablespoons milk
Combine flour, cocoa powder, yeast, baking soda, and cinnamon
Set aside
Beat butter or margarine with carrots until smooth
Add eggs one at a time and beat well
Add orange zest and zucchini
Mix well
Add the flour mixture, walnuts, and milk to the zucchini mixture
Mix well
Grease a tube pan and pour in the batter
Bake in a moderate oven (170°C) for about 1 hour
Mix all topping ingredients together and spread over the warm bread.
