I recently joined a produce co-op. My family has loved all of the fresh fruits and vegetables. I love seeing sweet potatoes in my basket. I can bake one and eat it plain (delicious). The cyclist and girls prefer white potatoes. So I sneak the sweet ones to them in a deliciously moist and perfectly spiced quick bread.
Sweet Potato and Zucchini Bread
recipe adapted from Bon Appetit
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
Cinnamon and Sugar
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
Cinnamon and Sugar
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 stir well.
Transfer batter to prepared pan. Sprinkle batter with cinnamon/sugar. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes (check it about an hour into baking). 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.)