Zucchini and Sweet Potato Loaf
- Reviews 3
Ready In: 1 hr 35 mins
Yields: 1 loaf
Ingredients
- 1 1⁄2 cups grated uncooked peeled sweet potatoes
- 1 1⁄2 cups grated garden unpeeled zucchini
- 1 cup chopped pecans
- 2 cups all purpose unbleached flour
- 2 teaspoons ground fresh cinnamon
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking powder
- 2 cups granulated sugar
- 3⁄4 cup canola oil
- 3 large eggs
- 2 teaspoons vanilla
Directions
- Preheat oven to 350 degrees F.
- Grease and flour a 9 x 5 x 3 inch loaf pan.
- Sift flour, cinnamon, soda, baking powder, and salt.
- Beat sugar, oil, eggs, and vanilla extract in a large bowl.
- Mix in the grated vegetables.
- Combine the dry ingredients and nuts.
- Pour into prepared pan.
- Bake 70 minutes, or until tester comes away clean.
- Cool in the pan 20 minutes.
- Then invert onto cooling rack.
- When completely cooled wrap in foil, store at room temp.
- Nice moist loaf.
- Can be prepared the day before serving.
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