This savory little quick bread is a delicious re-do of the ubiquitous zucchini bread. This time of year those little green squash seem to be everywhere, so this is a great way to put them to use! If you have a food processor with a shredder disk, you can use it to shred the zucchini and sweet potato. Serve this as a snack cake, or toast individual slices and serve it as a savory side to an Autumn Harvest salad.
Makes one large loaf, 4 small loaves, or 12 muffins
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
¾ cups sugar
¼ cup brown sugar, packed
¼ cup vegetable oil
1 teaspoon pure vanilla extract
1¼ cups grated zucchini
1¾ cups peeled sweet potato, grated
Preheat oven to 350° F.
Prepare a loaf pan or muffin tin(s) by greasing the pan with pure vegetable oil and dusting lightly with flour.
Sift the dry ingredients into a medium bowl. In a large bowl, combine sugars, oil, and vanilla. Add the eggs and using a hand mixer, beat for about 1 minute until fluffy. Mix in zucchini and sweet potato. Add the dry ingredients to the zucchini mixture. Stir just until combined. Pour batter into prepared loaf pan.
Bake for 45 minutes to 1 hour (depending on the size loaf pan or muffin tin you use). The bread will be done when a cake tester (or knife) inserted into the middle of the bread comes out clean. Cool bread in pan on rack for 15 minutes. Run a thin, sharp knife between the loaf and the pan to loosen. Turn the bread out onto a rack and cool completely.
Serve when cool.
Recipe and photo by Donna Marie Desfor