Zucchini-Sweet Potato Bread
makes two 8 1/2” x 4 1/2” loaves
Based on my grandmother’s recipe for zucchini bread, updated only with a bit of whole wheat flour and a smidge more baking soda, this breakfast treat isn’t as avante garde as it sounds. You’ll love the sweetness the potato adds, but probably won’t notice its flavor.Read more about this recipe at hogwash.
Baking spray
2 cups whole wheat flour
1 cup all-purpose flour
1/2 cup cornmeal
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 tablespoon ground cinnamon
2 cups granulated sugar
3 large eggs
1 cup canola oil
2 teaspoons vanilla extract
2 cups grated zucchini (from 2 medium, or 3/4 pound zucchini)
2 cups grated sweet potato (from 1 medium peeled sweet potato, about 3/4 pound)
prep: 30 minutes
total: 1 hour 30 minutes
2 (8 1/2” x 4 1/2”) baking pans
large bowl
whisk
stand mixer (or hand-held mixer)
wire rack
1. Preheat the oven to 325F. Coat the insides of two 8 1/2” x 4 1/2” baking pans with the baking spray and set aside.
2. In a large bowl, whisk the flours, cornmeal, soda, salt, and cinnamon to blend, and set aside.
3. In the work bowl of a stand mixer (or using a hand-held mixer), whip the sugar and eggs for 2 minutes on medium-high speed, until light. Add the oil and vanilla, and mix to blend. With the machine on low, add the dry ingredients a bit at a time, mixing until the flour is just incorporated. Stir in the zucchini and sweet potato.
4. Divide the batter evenly between the pans, and bake 60-70 minutes, or until a wooden skewer inserted into the center of one loaf comes out clean.
5. Cool 20 minutes in pans, then transfer loaves to racks to cool to room temperature. Store wrapped in foil, at room temperature for a day or two, or up to a week in the refrigerator. Cooled loaves can also be wrapped well in plastic and frozen up to 3 months.
