Created by ImPat on October 22, 2018
Step 1: Preheat oven to 180C and grease and line base and sides of a 10cm x 22cm loaf pan with baking paper, allowing the sides to overhang.
Step 2: Combine flour, brown sugar, zucchini, carrot, walnut, cinnamon and nutmeg in a large bowl and whick the egg and oil in a small bwl and add to the flour mixture and stir to combine.
Step 3: Pour into prepared pan and smooth the surface and bake for 1 hour or until skewer inserted in the centre comes out clean.
Step 4: Set aside in the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 5: Use a electric mixer to beat the cream cheese and butter in a bowl until pale and creamy and add icing sugar and lemon juice and beat until well combined.
Step 6: Place the cake on a serving plate and top with cream cheese icing and sprinkle with lemon zest and extra walnuts.