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Sweet Potato Zucchini Bread
Yield: 3 small loaves

2 c sugar
1 c canola oil
4 eggs
1 tb vanilla extract
3 c flour
2 ts cinnamon
1 1/2 ts baking soda
1 1/2 ts baking powder
1 1/2 c loosely packed shredded zucchini
1 1/2 c loosely packed shredded sweet potato
1 c walnuts
1/2 c raisins

Preheat oven to 350. Grease and flour three 8-1/2x4-1/2x2-1/2-inch
bread pans (or line the bottom of loaf pans with waxed paper or
baking liners). Set aside. Peel zucchini and sweet potato. Grate
into mixing bowl. Set aside.

Place sugar and oil in large mixing bowl and stir to combine. Add
eggs and vanilla and beat to blend.

In separate large mixing bowl combine flour, cinnamon, baking soda
and powder, zucchini, sweet potato, walnuts and raisins. Toss to
coat and mix. Add flour mixture to egg mixture and stir well to
combine. Divide batter equally between loaf pans, filling each
half full, and bake 55 minutes or until cooked through and a
toothpick inserted into center of loaves comes out clean. Makes
3 small loaves.

HINT: Don't shortcut tossing the shredded bits of sweet potato and
zucchini in the flour mixture, because that step ensures even
cooking and prevents sogginess.

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