Sweet Potato and Zucchini Bread Recipe

My friend Dayna sent around a recipe she had made and loved…as did her family. I’m up for trying anything new, especially if it’s got some sugar in it. So I made this Sweet Potato and Zucchini Bread last night and it did not disappoint. I think you could easily make it a carrot/zucchini, sweet potato/banana combo too. Only thing I would do differently is pat dry the grated zucchini, as mine was super juicy. I used one large sweet potato and two zucchini’s. Oh-and I left out the nuts and this recipe made me two delicious loaves!

  • 2 cups all purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated zucchini
  • 1 1/2 cups grated peeled sweet potato
  • 1 cup chopped walnuts, toasted
  • Preheat oven to 350°F. Butter and flour 9x5x3-inch loaf pan. Sift first 5 ingredients into medium bowl. Beat sugar, oil, eggs and vanilla to blend in large bowl. Mix in zucchini and sweet potato. Add dry ingredients and walnuts and stir well.
    Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. Cool bread in pan on rack 15 minutes. Cut around bread to loosen. Turn out onto rack and cool completely. (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature.)
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