Zucchini Sweet Potato Bread
This moist and delicious Zucchini Sweet Potato Bread recipe was given to me by my dear friend and former college roommate, way back when our now adult kids were little. It quickly became a favorite of both moms and kids at our neighborhood playgroups. We introduced it to our breakfast bread offerings here at the Inn at English Meadows and found that our guests loved it too! It makes a very pretty presentation when baked in a Bundt pan, but this recipe also works in two 9” x 5” loaf pans. And it freezes well! If you choose the loaf pan option, you can serve one now and freeze the other one to enjoy later! This breakfast bread is loaded with healthy veggies, and easy to pull together (especially with the help of a food processor for the grating!) I hope you and your families will enjoy it often at home.
Tip: I always go a little heavier on the cinnamon and vanilla. Suit your own taste!
2 cups flour
2 tsp ground cinnamon
1 tsp baking soda
¼ tsp baking powder
2 cups sugar
¾ cup vegetable oil (canola, melted coconut, avocado, even olive oil will work)
1 tsp vanilla extract
2 cups grated zucchini
2 cups grated peeled sweet potato
¾ cup chopped pecans
Preheat oven to 350 degrees. Prepare a Bundt pan OR two 9” X 5” loaf pans with butter or oil and a dusting of flour.
Whisk to blend flour, cinnamon, baking soda and baking powder. Beat sugar, oil, eggs and vanilla in large bowl. Stir in grated zucchini and sweet potatoes. Add dry ingredients and pecans. Mix well. Pour into prepared pans and bake until wooden pick comes out clean:
Bundt pan: 1 hour
Loaf pans: 45 minutes to 1 hour