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Sweet Potato Zucchini Bread Recipe

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This recipe for Sweet Potato Zucchini Bread is from Passing on Treasured Recipes - The Best from the Past and the Present, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups Sugar
1 cup canola Oil
4 Eggs
1 Tbsp. Vanilla Extract
3 cups Flour
2 tsp. Cinnamon
1 1/2 tsp. Baking Soda
1 1/2 tsp. Baking Powder
1 1/2 cups loosely packed Shredded Zucchini
1 1/2 cups loosely packed Sweet Potato
1 cup Walnuts
1/2 cup Raisins
Directions:
Directions:
Preheat oven to 350º. Grease and flour three 8 1/2-by-4 1/2-by-2 1/2-inch bread pans (or line the bottom of loaf pans with waxed paper or baking liners). Set aside. Peel zucchini and sweet potato. Grate zucchini and sweet potato into a mixing bowl. Set aside.
Place sugar and oil in large mixing bowl and stir to combine. Add eggs and vanilla and bent to blend.
In separate large mixing bowl combine flour, cinnamon, baking soda, baking powder, zucchini, sweet potato, walnuts and raisins. Toss to coat and mix. Add flour mixture to egg mixture and stir to combine. Divide batter equally between loaf pans, filling each half full, and baking 55 minutes or until cooked through and a toothpick inserted into center of loaves comes out clean. Makes 3 small loaves.
Personal Notes:
Personal Notes:
This recipe is from Kerbey Lane Cafe in Austin. They are noted for great tasting but healthy foods.
This not-too-sweet loaf is packed with a nutty flavor.
Don't shortcut tossing the shredded sweet potato and zucchini to the flour mixture, because it ensures even cooking and prevents sogginess.

 

 

 

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