Breads Quick: Zucchini 28 by Recipe Cottage

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	Zucchini 28

		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.