Marys Excellent Zucchini Sweet Potato Bread Recipes
MARY'S EXCELLENT ZUCCHINI SWEET POTATO BREAD
This is my friend Mary's recipe and it is the best! It is very moist and freezes well. The kids go wild and they don't even realize they are eating veggies!
Provided by redtaz
Categories Quick Breads
Time 1h15m
Yield 2 loaf pans, 12-14 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven @ 350. 1 bread loaf = 1 hour OR 4 mini Loaf pan = 45 minutes.
- Mix dry ingredients.
- Beat together the following: 2 Cups sugar, 3/4 cup oil (I always use light olive oil), 3 large eggs, and 1 teaspoon vanilla. Add into liquid mixture: 1 1/2 cups sweet potato grated and 1 1/2 cups zucchini grated.
- Add in dry ingredients. Stir in chocolate chips or nuts. Don't forget to grease the pans. If there is extra of the potato or zucchini, I will often measure out for another batch and stick it in the freezer for next time! ENJOY!
Nutrition Facts : Calories 362.5, Fat 15.1, SaturatedFat 2.5, Cholesterol 52.9, Sodium 189.6, Carbohydrate 53.6, Fiber 1.4, Sugar 34.5, Protein 4.2
SWEET POTATO AND ZUCCHINI BREAD
Provided by Debbie Fleming
Categories Bread Nut Vegetable Brunch Bake Thanksgiving Walnut Zucchini Sweet Potato/Yam Fall Healthy Bon Appétit South Carolina Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 12
Steps:
- 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.)
MARY'S BEST ZUCCHINI BREAD
Make and share this Mary's Best Zucchini Bread recipe from Food.com.
Provided by Mary Scheffert
Categories Quick Breads
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F.
- Grease two loaf pans.
- Combine flour, cinnamon, salt, soda, nutmeg, powder, and lemon (or orange) peel in a large bowl; set aside.
- Combine sugar, eggs, applesauce, oil and vanilla in a large bowl.
- Add shredded zucchini and walnuts; stir to combine.
- Add zucchini mixture to flour mixture; stir well.
- Pour evenly into prepared loaf pans; sprinkle tops with cinnamon sugar.
- Bake 60-65 minutes or until loaves test done with toothpick.
- Let cool in pans 10 minutes; remove from pans onto wire rack to cool completely.
- *Note: Loaves freeze well.
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