Monday, July 16, 2012

zucchini sweet potato bread

Zucchini is quite the versatile veggie. It makes an excellent side dish when sauteed in garlic & olive oil, adds some extra green to your favorite stir fry, can substitute as noodles in a piled high lasagna, and makes a wonderful addition to baked goods.

I'm slowly discovering all of the different things you can do with sweet potatoes too. Roasted veggies are an all time favorite of mine, and I love throwing sweet & regular potatoes in the mix. I'm also a big fan of it sliced in a sandwich with some fresh mozzarella, fig jam, balsamic and arugala, or even just mashed with a little brown sugar.

This is the first time I've baked with sweet potato, although I've always been intrigued by sweet potato pies, biscuits & even cookies. After the great success with my zucchini muffins, it occurred to me to look for zucchini recipes with sweet potato. Jack.pot.

The recipe claims to make one loaf, but my usual sized pan had gone missing so I poured it into two smaller loaves. One with chocolate chips, one without. (Stupid decision, I should have put the chips in both. Who wouldn't want more chocolate?)

This might be one of the best recipes I've ever made. Which I think I say a lot, but really. This is incredible. I will say I'm planning to experiment using a little less oil, perhaps some apple sauce instead, and swapping out some of the sugar for brown sugar. I know, I like to live on the edge.

Zucchini Sweet Potato Bread
Adapted from epicurious
  • 1 cup all purpose flour
  • 1 cup whole wheat 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
  • 1/2 cup chocolate chips
- Preheat oven to 350°F
- Butter and flour 9x5x3-inch loaf pan (or two smaller pans).
 - Sift first 6 ingredients into medium bowl.
 - Beat sugar, oil, eggs and vanilla to blend in large bowl. 
 - Mix in grated zucchini & sweet potato. 
 - Add dry ingredients and stir well.
  - Pour into prepared pan. 
 - Bake until tester inserted into center comes out clean, about 1 hour 20 minutes for one pan, about an hour for two. 
 - Cool bread in pan on rack for at least 15 minutes (patience, grasshopper. ignore the amazing smell). 
 - Turn out onto rack and cool completely. Wrap in foil and let stand at room temperature, or freeze to enjoy at a later date.



  1. Weirdly enough, this is one of those things that I totally don't feel comfortable with doing. I have enjoyed zucchini bread when I have it, but making it just doesn't sound appealing.

    1. You should try it! I was surprised at how sweet and non-veggie it tasted. I have one of the loaves frozen at home, I think I'll cut off a slice this afternoon!



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