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.

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.