Monday, January 03, 2011

Zuchinni Sweet Potato Bread


I made this bread before I headed out to a conference in November. Between the packing and the traveling and the running around like a crazy person, this is the only picture I appear to have of this glorious bread. The recipe was from Joy the Baker and made use of both zucchini and the sweet potatoes I needed a purpose for.

Makes: One HUGE loaf

2 cups flour
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 cup sugar
1 cup brown sugar
1/2 cup vegetable oil
1/4 cup apple sauce
3 eggs
1 tsp vanilla
1 1/2 cup grated zucchini
1 1/2 cup peeled and grated sweet potato
1 cup chopped walnuts
1/2 cup dried cranberries

PREHEAT oven to 350F
BUTTER and FLOUR a 9"x5"x3" loaf pan

BLEND flour, cinnamon, nutmeg, baking soda, baking powder, and salt in a bowl

BEAT sugar, oil, applesauce, eggs and vanilla until well combined
MIX in grated zucchini and sweet potato
ADD flour mixture
STIR until just combined
FOLD in walnuts and cranberries

POUR batter into prepared pan
BAKE until a toothpick inserted into the center comes out clean. About 1 hour 20 minutes.



My Thoughts
1. I decided to double the recipe to make two loaves and my mixer could barely handle the thick and voluminous dough. I would suggest making one loaf at a time.

2. However, the loaves themselves were HUGE, so take that into consideration as well.

3. The bread was delicious. Rich and sweet, but not too sugary for breakfast. Certainly not a health food, but very tasty.

4. The applesauce in the recipe is to cut the fat a bit. If you prefer to leave it out, just up the oil to 3/4 cup. The original recipe offers other substitutions as well (all white sugar, add cloves, leave out the cranberries). This is a fairly forgiving bread. : )

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