Preheat oven to 180 degrees C. Coat a 23 x 13 cm loaf tin with non-stick cooking spray and dust with flour.
Mix both flours, bicarbonate of soda, baking powder, cinnamon, salt and nutmeg in a medium bowl.
Beat sugar, oil, eggs and vanilla essence in a large bowl until well blended. Stir in carrot and zucchini. Beat in flour mixture just until evenly moistened. Stir in walnuts, if using. Spread batter in prepared tin.
Bake until a skewer inserted in the centre comes out clean, 55 to 60 minutes. Transfer pan to a wire rack. Leave cake to cool for 10 minutes. Loosen edges of loaf with a thin-bladed knife. Turn bread onto a rack. Cool completely before glazing.
Mix the icing sugar, orange juice and rind in a small bowl. Add another 1 to 2 teaspoons orange juice to thin, if necessary. Pour half the glaze over the cooled bread, spreading it evenly. Leave to set for 5 minutes. Pour on the remaining glaze.
I liked this one a lot! But next time I will cut down sugar. I think 260 g is little too much for me. But everything else great!
I had some leftover mixture and made muffins from it. Turned out nice and moist! - 09 Jul 2010
Beautiful and fresh tasting cake. I am into healthy eating cakes,so I think it tasted good enough without the icing. It was super moist,I addes some dried sultanas to soak up excess moist which was great. i would call it more of a cake rather than a bread. - 27 May 2009