Pumpkin Zucchini Bread  

For the bread: 

1 C granulated sugar 

1 C light brown sugar, packed 

2/3 C canola oil 

4 large eggs 

2 1/2 C all-purpose flour 

1 tsp baking soda 

2 tsp baking powder 

1 T cinnamon 

1/2 tsp ground cloves 

1 tsp ground ginger 

3/4 tsp ground nutmeg 

1 can (15 oz) pure pumpkin 

2 C shredded zucchini 

For the frosting: 

4 oz cream cheese, softened 

2 C powdered sugar 

1 tsp cinnamon 

2-4 T milk

Preheat oven to 350 degrees. Spray two 9-inch loaf pans generously with baking spray, and line the bottom of the pans with parchment paper. Set aside.  In a large mixing bowl, combine sugar, oil, and eggs until blended. Add in flour, baking soda, baking powder, cinnamon, cloves, ginger, nutmeg, and canned pumpkin. Mix just until blended. Fold in shredded zucchini.  Divide batter evenly between the two loaf pans. Bake for about 60-70 minutes, until toothpick poked in center of bread comes out clean. Remove from oven and cool five minutes in pan. Remove from pan and cool completely on wire rack. 

For the frosting, beat the cream cheese with powdered sugar, cinnamon, and milk. Add more/less milk for desired consistency. Spread over cooled bread.