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Sweet Potato and Zucchini Bread


1) 1 cup all purpose flour                     2) 1 cup white whole wheat flour

3) 1  1/2 tsp. ground cinnamon                 4) 1 tsp. ground ginger

5)  1 tsp. baking soda                            6) 1/2 tsp. baking powder

1/4 tsp. salt                                               1  1/2 cups sugar

3/4 cup vegetable oil                             3 large eggs

1 tsp. vanilla extract                   1  1/2 cups grated zucchini  (use your frozen stuff!)

1  1/2cups grated peeled sweet potato 1 cup chopped walnuts, toasted, optional

Preheat oven to 350°F. 


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 prepared pan.  Bake until tester inserted into center comes out clean, about 1 hour 20 minutes.  Cool bread in pan on rack 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.)  Double recipe to make 2 loaves and freeze one.  By Tracy Peer, Batesville, IN, July, 2009. Original from Bon Appetit,  Nov., 1992


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