Sweet Potato Zucchini Bread

I got this recipe from a friend and it became one of our new favorite breads. And a great way to get some veggies into my very picky son! I used some frozen shredded zucchini I had put away from our garden and some mashed sweet potato that I had in the freezer. I doubled the recipe and usually get four loaves out of that which freeze great.

Sweet Potato Zucchini Bread

2 cup all purpose flour
2 tsp ground cinnamon
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 1/4 cup sugar (can use part brown and part white)
1/2 cup vegetable oil (I do half oil half applesauce)
3 large eggs
1 tsp vanilla extract
1 1/2 cup grated zucchini (or more)
1 1/2 cup grated peeled sweet potato (or more)
1 cup chopped walnuts, toasted, optional

350 degrees. Butter and flour a loaf pan (I use two.) 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(s). Bake until tester inserted in center comes out clean, about 1 hour and 20 minutes. (Set your timer for 45 minutes and start checking depending on how many loaves you do. Mine are usually done in about an hour or just under.) Cool bread in pan for 15 minutes. Cut around bread to loosen. Turn out on rack and cool completely.

If freezing I just wrap each loaf in some plastic wrap and stick in a freezer bag. It keeps for at least a few months and tastes just as fresh when it comes out.

This post is linked to I'm Lovin' It