Tasty and quick to make, if the butter is at room temperature. If it isn’t, you can speed the softening process up cutting the butter into smaller pieces. Arrange in a single layer. You can also grate the cold butter. Another trick is to warm the sugar in an oven or microwave, just enough to warm the sugar, not melt it, then add the butter and begin the creaming. Or, you can put the butter in a zip-lock baggie and roll in back and forth with a rolling pin until the butter becomes malleable.
While waiting for the butter to soften, you can also salt the grated zucchini (for this recipe use 1 t salt) and allow it to drain for 30 minutes. Transfer to a kitchen towel and squeeze out the excess moisture. If doing this, omit the salt called for in the recipe.
butter or oil for greasing baking vessel
1 1/2 c flour
1 t baking powder
1/2 t salt
1/2 c (brown) sugar
1/2 c butter, at room temperature (@67°F)
1 t vanilla extract
3/4 c coarsely grated carrot
3/4 c coarsely grated zucchini, squeezed in a kitchen towel
1/2 c raisins or other dried fruit (dried apricots are really good)
1. Preheat oven to 350°F. Grease an 8″ x 8″ baking pan or other suitable baking vessel, such as a loaf pan (the cooking time will be longer).
2. Combine flour, baking powder, and salt, if using. Set aside. Cream butter and sugar together. Beat in egg and vanilla. Add flour mixture, in two or three batches, combining well each time. Stir in carrot, zucchini, and raisins.
3. Transfer to prepared baking vessel and bake for 30 or more minutes, depending on the type of vessel used, until a toothpick inserted in the center comes out with only a few crumbs attached. Cool on a wire rack for 10 minutes or so before serving.