Zucchini Carrot Bread

I have rediscovered baking! After my disaster of a banana bread a few weeks ago, I attempted this loaf last week. You might notice that this recipe does not call for baking soda (although my roommate did find some for me) and that I've set the cooking temp in Celsius in an attempt to embrace my gas oven (we've come to an agreement, he won't burn my bread and I won't kick him). Keep in mind that while I'm baking I'm constantly referring to my gram conversion calculator as all the measuring cups are in grams.

2 c. flour
1/2 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 c. walnuts, chopped
1 c. grated zucchini
1 c. grated carrots
1 egg, beaten
1/3 c. butter
1/2 c. milk
1/2 c. chopped dark chocolate (optional)
2 tbsp maple syrup

Stir together flour, sugar, baking powder, salt and cinnamon. Mix egg, oil and milk together. Add to flour mixture. Add zucchini, carrots, nuts, chocolate and walnuts. Stir until blended. Pour into greased and floured loaf pan. Drizzle maple syrup over thetop. Bake at 177 degrees for 70 minutes.

this recipe has been adapted from cooks.com