Sweet Potato and Zucchini Bread
To make muffins instead of a loaf,  brush the muffin tin with softened butter, coconut oil or expeller-pressed canola oil. Bake 25 – 30 minutes or until cake tester comes out clean.
Ingredients
Instructions
  1. Preheat oven to 350°F.
  2. Butter and flour 9x5x3-inch loaf pan.
  3. Sift first 5 ingredients into medium bowl.
  4. Beat sugar, oil, eggs and vanilla in another, larger, bowl until blended. Mix in zucchini and sweet potato.
  5. Add dry ingredients and walnuts and stir well.
  6. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes.
  7. 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