Zucchini and Sweet Potato Loaf

"a nice moist healthy loaf bread"
photo by a food.com user photo by a food.com user
Ready In:
1hr 35mins
1 loaf




  • 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.

Questions & Replies

Got a question? Share it with the community!


  1. This was great! We all really loved it. I love that there is sweet potato in it. I'll definitely be making this often. Thank you!
  2. This was my first time making a loaf with sweet potato and it was really nice. The consistancy is not the same as regular Zucchini bread, but the taste was really good - and a great way to sneak in a few more veggies. Thanks andypandy.
  3. This was a very yummy impressive loaf!! i made i.5 pans actually because there seemed to be alot of batter. My kids really loved this bread and it was all gone in no time. its a great way to get veggies into kids. The only thing that did not make it 5 stars was that it didn't hold together as well as i would like when sliced. I am making it into muffins tonight though, so that should not be a problem. Thanks SO MUCH for this recipe. I will be using it often. :)


Grandmother of two boys, great grandmother of one ...worked in hardware and construction for forty years, read all cookbooks, watch all cook shows on tv. like to cook all types of new recipes.
View Full Profile

Find More Recipes