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LOCATION: Recipes >> Breads Quick >> Sw Pot Zucchini

Print this Recipe    Sw Pot Zucchini

Sweet Potato and Zucchini Bread

2 cups all purpose flour
2 tsp. ground cinnamon
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 cups sugar
1/3 cup vegetable oil
3 large eggs
1 tsp. vanilla extract
1 1/2 cups grated zucchini
1 1/2 cups grated peeled sweet potato
1 cup chopped walnuts, toasted

Preheat oven to 350F. 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 walnuts and stir well.

Transfer batter to buttered and floured pan. Bake until tester
inserted into centre comes out clean, about 1 hour 20 minutes.
Cool bread in pan on rack for 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.)

For two smaller loaves, cook in 5 x 3 x 2 1/8-inch pan for 35 to
40 minutes.

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