Yield: 3 Servings
|1 cup||Canola oil|
|1½ teaspoon||Baking soda|
|1½ teaspoon||Baking powder|
|1½ cup||Loosely packed shredded zucchini|
|1½ cup||Loosely packed shredded sweet potato|
Preheat oven to 350. Grease and flour three 8½ x 4 ½ x 2 ½-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 beat 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 well to combine. Divide batter equally between loaf pans, filling each half full, and bake 55 minutes or until cooked through and a toothpick inserted into center of loaves comes out clean. Makes 3 small loaves.
Recipe by: Kerbey Lane Cafe Posted to MC-Recipe Digest V1 #518 by Sherry Zeiss <zeiss@...> on Mar 15, 1997