Zucchini And Sweet Potato Loaf Recipes

Steps:

• In 10- to 12-inch skillet with lid, heat oil over medium heat. Add sweet potatoes and onion; cook about 5 minutes, stirring occasionally, until onions become translucent.
• Add vegetable stock; cover and cook about 5 minutes or until sweet potatoes are tender.
• Add zucchini and thyme; cook 2 to 3 minutes, stirring occasionally, until zucchini are tender. Season with salt and pepper. Keep warm over very low heat.
• In 10-inch skillet, heat 2 to 3 inches of water to a rolling boil. Add vinegar to water. Reduce heat until water is just simmering. Break each egg into custard cup or small bowl. Slip eggs one at a time into water. Cook 3 to 5 minutes or until whites and yolks are firm and not runny.
• Meanwhile, divide sweet potato and zucchini hash among 4 plates.
• With slotted spoon, carefully remove each egg from water. Dab on clean kitchen towel or paper towel to dry slightly. Place on top of hash.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
• Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

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!

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.)

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 9 x 5 x 3 inch loaf pan.
• Sift flour, cinnamon, soda, baking powder, and salt.
• Beat sugar, oil, eggs, and vanilla extract in a large bowl.
• Mix in the grated vegetables.
• Combine the dry ingredients and nuts.
• Pour into prepared pan.
• Bake 70 minutes, or until tester comes away clean.
• Cool in the pan 20 minutes.
• Then invert onto cooling rack.
• When completely cooled wrap in foil, store at room temp.
• Nice moist loaf.
• Can be prepared the day before serving.

Steps:

• Melt butter in a skillet over medium heat. Stir sweet potatoes into butter to coat. Add brown sugar and stir until integrated.
• Increase heat to medium-high; cook and stir until brown sugar caramelizes on surface of the sweet potato cubes, 5 to 7 minutes.
• Reduce heat to medium-low. Stir zucchini into the sweet potato mixture; cook and stir until zucchini is tender, 5 to 10 minutes. Drain excess liquid to serve.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray muffin tins with cooking spray.
• Cook sweet potato in the microwave until tender, about 6 minutes. Peel and dice sweet potato; transfer to a large bowl.
• Mix biscuit mix, brown sugar, milk, zucchini, eggs, margarine, cinnamon, vanilla extract, and nutmeg into sweet potato. Spoon 1/3 cup batter into each muffin cup.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

Steps:

• In a large bowl, combine the first seven ingredients. Whisk together the sweet potatoes, eggs and oil. Add sugar; whisk until smooth. Stir into dry ingredients just until combined. Fold in walnuts and raisins (batter will be thick). Transfer to two greased 9x5-in. loaf pans. , Bake at 350 ° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks. , Meanwhile, for glaze, combine the confectioners' sugar, orange zest and enough orange juice to achieve desired consistency. Spread over warm loaves; sprinkle with walnuts.