Sweet Potato and Zucchini Bread
This is quite popular in our house—either as muffins or a loaf of bread. I make a double recipe to freeze some for week days. Before freezing the bread loaf, I slice it and place pieces of parchment paper between the slices; making it easy to pull out a frozen slice and pop into the toaster.
Sweet potatoes pack a powerful nutritional punch. They have over 400% of your daily needs for vitamin A in one medium spud, as well as loads of fiber and potassium. More about sweet potatoes here.
I also like the high fiber content in these muffins (slices); high fiber breakfasts help promote regularity for a healthy digestive tract.
Ingredients
- 2 cups whole-wheat flour
- 2 teaspoons cinnamon ground
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup brown sugar
- 3/4 cup canola oil expeller-pressed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups zucchini grated
- 1 1/2 cups sweet potato grated peeled
- 1 cup walnuts chopped
Adjust servings:
Units:
Instructions
- 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 in another, larger, bowl until blended. 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.
Recipe Notes
Adapted from Epicurious: Sweet Potato and Zucchini Bread
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