Monday, April 26, 2010

sweet potato zucchini bread

justin said this is his new favorite. he does tend to say that whenever he tries most baked goods, so maybe the average person would just give it a simple head nod. the recipe is from epicurious. my friend kristin told me about epicurious and i have never prepared a recipe off of there i didn't enjoy! 

Makes 1 loaf or a dozen muffins

2 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar 
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated zucchini
1 1/2 cups grated peeled sweet potato
1 cup chopped walnuts, toasted

(note: i only used half the sugar, I also made muffins which don't cook quite as long. oh and, i didn't have any sweet potato so i just did 3 cups zucchini- next time i will use the sweet potatoes but substitute the white flour for whole wheat).


Preheat oven to 350°F. 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.)

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