Zucchini and Sweet Potato Loaf
- Ready In:
- 1hr 35mins
- Ingredients:
- 12
- Yields:
-
1 loaf
ingredients
- 1 1⁄2 cups grated uncooked peeled sweet potatoes
- 1 1⁄2 cups grated garden unpeeled zucchini
- 1 cup chopped pecans
- 2 cups all purpose unbleached flour
- 2 teaspoons ground fresh cinnamon
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking powder
- 2 cups granulated sugar
- 3⁄4 cup canola oil
- 3 large eggs
- 2 teaspoons vanilla
directions
- Preheat oven to 350 degrees F.
- Grease and flour a 9 x 5 x 3 inch loaf pan.
- Sift flour, cinnamon, soda, baking powder, and salt.
- Beat sugar, oil, eggs, and vanilla extract in a large bowl.
- Mix in the grated vegetables.
- Combine the dry ingredients and nuts.
- Pour into prepared pan.
- Bake 70 minutes, or until tester comes away clean.
- Cool in the pan 20 minutes.
- Then invert onto cooling rack.
- When completely cooled wrap in foil, store at room temp.
- Nice moist loaf.
- Can be prepared the day before serving.
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Reviews
-
This was a very yummy impressive loaf!! i made i.5 pans actually because there seemed to be alot of batter. My kids really loved this bread and it was all gone in no time. its a great way to get veggies into kids. The only thing that did not make it 5 stars was that it didn't hold together as well as i would like when sliced. I am making it into muffins tonight though, so that should not be a problem. Thanks SO MUCH for this recipe. I will be using it often. :)
RECIPE SUBMITTED BY
andypandy
Canada
Grandmother of two boys, great grandmother of one ...worked in hardware and construction for forty years, read all cookbooks, watch all cook shows on tv. like to cook all types of new recipes.