Week 2: Zucchini & Sweet Potato Bread

It might be best if you don’t tell people what is in this… I’m not sure why, but the idea of zucchini and sweet potato in a bread doesn’t appeal to everyone.  I tweaked a recipe that called for all white sugar, all AP flour, and almost double the oil.  I think this version is a bit heartier–let me know how you like it!


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup light brown sugar
  • 1/2 cup white sugar
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 1/2 cup grated zucchini
  • 1 1/2 cup grated sweet potato or yam

Preheat the oven to 350.  Wash and grate the vegetables (I used one large zucchini and one big orange yam).  Use the large holed side of a box grater–if you grate them too small, it will ruin the texture of the bread.  Measure out your dry ingredients in a big mixing bowl, and toss lightly to combine completely.

In another big bowl, beat the eggs, add the oil, and mix together well.  Add the dry mixture to the wet mixture a cup at a time, incorporating well as you go.  Add the shredded veggies and mix well.  The batter will start out quite thick, but the moisture from the veggies will help.  Pour into one large loaf pan or two smaller pans (I used two disposable pans, 8″ x 4″). 

For 2 smaller pans, bake 1 hour.  If using the larger, deeper loaf pan, bake 1 hour 20 minutes, or until a toothpick comes out clean when piercing the center. 

Adapted from this recipe: http://www.epicurious.com/recipes/food/views/Sweet-Potato-and-Zucchini-Bread-2674


~ by slongcoat on January 13, 2011.

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