Sweet Potato Zucchini Bread

The flavors of late summer and early fall come together beautifully in this deliciously fragrant Sweet Potato Zucchini Bread.

Sweet Potato Zucchini Bread

After a string of gorgeous summer days at our lake house in Grand Isle, Vermont, last Thursday, a cold front moved in from Canada and that morning we awoke to a cool and crisp morning. My son even put on a sweatshirt for the first time this August. It was the perfect day to stay in, turn on the oven, get cozy and do some baking.

Zucchini bread is a favorite at our house, loved by both kids and adults and a few weeks ago I shared one of our favorites, these delicious Spiced Zucchini Bread Mini Loaves. I was in possession of a nice big zucchini from one of my favorite farm stands, but wanted to do something a little different. With fall right around the corner, I thought it was a good time to pull out an old favorite recipe for Sweet Potato Zucchini Bread.


Sweet potatoes and zucchini go so nicely together and I love that this recipe combines zucchini — a summer veggie, with sweet potato — a fall veggie, perfect for this time of year, when we are transitioning between the seasons.

Sweet Potato Zucchini Bread

This recipe makes one good sized 9-inch x 5-inch loaf and has a bake time of over an hour. So, once I popped the loaf in the oven, the kids and I settled down for a marathon session of Lincoln Logs. The kids were creating some great things — my 7-year old son made an impressive bunch of pontoon boats– but the delicious smells coming from the oven were very distracting and my twin 3-year old girls couldn’t stop asking when the zucchini bread would be ready.

When this wonderful Sweet Potato Zucchini Bread was finally ready to come out of the oven, I barely had time to let it cool down and slice it up before my girls pounced on it. My son, who can be picky about his baked goods – he doesn’t like anything with chunks of fruit or veggies or nuts – was a bit skeptical when he spotted some orange bits from the grated sweet potato. He did give it a try, but it wasn’t his favorite, he prefers my Spiced Zucchini Bread Mini Loaves. But, that’s ok, I’m glad he tried it and everyone else in the family loves this delicious Sweet Potato Zucchini Bread.

Sweet Potato Zucchini Bread

A slice of this delicious Sweet Potato Zucchini Bread is wonderful for breakfast along with a cup of coffee. This fragrant bread also makes a great addition to the lunchbox or is perfect for a snack anytime.

Sweet Potato Zucchini Bread

Prep Time: 20 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 40 minutes

Yield: 1 9-inch x 5-inch loaf

Sweet Potato Zucchini Bread

The flavors of late summer and early fall come together beautifully in this deliciously fragrant Sweet Potato Zucchini Bread.

Ingredients

  • 1 ¾ cups white sugar
  • ¾ cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 ½ cups grated zucchini (see Notes)
  • 1 ½ cups grated peeled sweet potato

Instructions

  1. Preheat oven to 350°F. Lightly grease a 9-inch x 5-inch loaf pan.
  2. In a large bowl, using an electric mixer, beat sugar and vegetable oil to blend.
  3. Add in eggs, one at a time, then vanilla, mixing after each addition.
  4. In another large bowl, sift together (I use a whisk) flour, cinnamon, baking soda, baking powder and salt.
  5. Add flour mixture to egg mixture, in 3 additions, mixing after each addition until just combined.
  6. Add in the zucchini and sweet potato and stir to combine.
  7. Spoon batter into prepared loaf pan.
  8. Bake in preheated oven for 1 hour 20 minutes or until a tester inserted into the middle of the loaf comes out clean.
  9. Cool loaf pan on wire rack for 10 minutes. Remove loaf from pans, place on rack and cool completely.

Notes

I remove the peel from the zucchini as my kids prefer it this way, but you can leave the skins on as long as they are tender. I use my food processor, fitted with the metal blade, to grate the zucchini.

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The flavors of late summer and early fall come together beautifully in this deliciously fragrant Sweet Potato Zucchini Bread.

33 comments

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  2. Miz Helen says:

    I love your Sweet Potato Zucchini combination for this awesome bread! Hope you are having a great Labor Day weekend and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen
    Miz Helen recently posted…Ravioli LasagnaMy Profile

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