My version of funfetti is so much better than sprinkles

3 small to medium zucchini (12 oz. after you trim the ends)

2/3-cup sugar, divided

1-teaspoon salt, divided

3 colorful carrots, peeled, sliced in half crosswise then lengthwise

1 beets, roasted or boiled until just tender, peeled and diced

½ teaspoon ground ginger

2 cups all purpose flour

1-teaspoon baking powder

1-teaspoon baking soda

2 eggs

¼ cup sour cream

½ cup avocado oil

½ lime, juice and zest

1/3-cup chopped walnuts

2 teaspoons turbinado sugar

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Heat oven 375F. Coat a 9x5-inch loaf pan with baking spray (or grease and dust with flour).
Shred zucchini on the large hole of a box grater. Toss zucchini with 1 tablespoon of sugar and ½ teaspoon of salt. Transfer zucchini to a sieve sitting over a bowl. Press a plate on top of zucchini and weight down for 20 to 30 minutes to drain.
Meanwhile, cook carrots in boiling water until just crisp tender; drain and let cool.
Dust carrots and beets with ginger; set aside.
In large bowl, whisk flour, baking powder, baking soda and remaining ½ teaspoon salt; set aside.
In another bowl, whisk eggs, remaining sugar, sour cream, avocado oil, lime juice and zest; set aside.
Squeeze fistfuls of zucchini draining out more liquid then pat dry with paper towels. (I ended up with ½ cup of liquid which could go into a smoothie or gazpacho).
Using a rubber spatula, stir zucchini and egg mixture into flour mixture until blended and dry ingredients are moistened.
Layer 1/3^rd of batter over bottom of prepared pan. Top with some carrots and beets in a single layer.
Top with another 1/3^rd of batter smoothing into an even layer. Top with remaining carrots and beets. Cover with remaining batter smoothing the top.
Sprinkle evenly with walnuts and then sugar.
Bake 55 to 60 minutes or until golden brown and wooden pick inserted in center comes out clean. There should be the classic quick bread crack down the center.
Cool on wire rack for 10 minutes before turning out to cool completely.