Gluten-free zucchini-carrot bread

This recipe comes from and was selected for my gluten-free friends. Their tribe is increasing, and I probably should join it. This recipe makes four miniloaves. The only drawback for me is that I don't know where my mother's little loaf pans are. She used to make little loaves of yeast bread and put them in the freezer. When the time came, she took them out, let them rise, baked at 425, and voila! home-baked bread. Did I mention that my mom was an avid bridge player who knew how to make it look like she had been home working hard all day? Ingredients 1 15 ounce package gluten-free yellow cake mix 3 eggs 2/3 cup water 1/3 cup vegetable oil 1 teaspoon pure vanilla 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/2 cup finely shredded zucchini 1/2 cup finely shredded carrot 1/4 cup finely chopped pecans Cream Cheese Icing Finely chopped pecans (optional) Cream Cheese Icing 1 3 ounce package cream cheese, softened 1 tablespoon butter, softened 1/2 teaspoon pure vanilla 1 cup powdered sugar 2 - 3 teaspoons milk Directions 1. Preheat oven to 350 degrees F. Lightly grease the bottoms and 1/2 inch up the sides of four 5 3/4 x 3 x 2-inch loaf pans; set aside. 2. In a large bowl, stir together cake mix, eggs, the water, oil, vanilla, cinnamon, and nutmeg until smooth. Stir in zucchini, carrot, and 1/4 cup pecans. Divide batter among the prepared loaf pans, spreading evenly. 3. Bake in the preheated oven about 35 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove from pans; cool completely on racks. Wrap and store overnight before slicing. 4. Drizzle Cream Cheese Icing over loaves before serving. If desired, sprinkle with additional pecans. Cream Cheese Icing 1. In a small bowl, stir together cream cheese, butter, and vanilla. Stir in powdered sugar and enough milk to make an icing of drizzling consistency.