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Bon Appétit

Sweet Potato and Zucchini Bread

By Debbie Fleming

4.4

(306)

Recipe information

  • Yield

    Makes 1 loaf

Ingredients

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

Preparation

  1. Step 1

    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.

    Step 2

    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.)

TagsLoaf CakeCakeDessertSweet PotatoPotatoRoot VegetableVegetableZucchiniSquashWalnutNutEasyQuickBakingFallBon Appétit
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