Sweet potato and zucchini bread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All purpose flour |
| 2 | teaspoons | Ground cinnamon |
| 1 | teaspoon | Baking soda |
| ¼ | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| 2 | cups | Sugar |
| ¾ | cup | Vegetable oil |
| 3 | larges | Eggs |
| 1 | teaspoon | Vanilla extract |
| 1½ | cup | Grated zucchini |
| 1½ | cup | Grated peeled sweet potato |
| 1 | cup | Chopped walnuts; toasted |
Directions
Preheat oven to 350F. 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.
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.)
Makes 1 loaf.
Bon Appetit November 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.