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Zucchini & Sweet Potato Bread

May 6, 2011

A few weeks ago I was looking for a new quick bread recipe that would accommodate what I had in the house. I had 1/2 a bag of chocolate chips, a zucchini, some walnuts, and a sweet potato. I could have gone with zucchini bread, and even added in the chocolate chips, but I’ve done that before and I wanted to try a new recipe. I got out my Earthbound Cook cookbook and found the perfect recipe – Zucchini & Sweet Potato Bread!

The recipe calls for whole wheat pastry flour, but all I had in the house was regular whole wheat flour, so I used it instead. Also, according to the recipe, the loaf yield of this recipe is 1 loaf in a 9×5 bread pan. On my first attempt at making the bread – I filled one 9×5 loaf pan with the batter only to have it rise (a lot) and spill into the bottom of my oven and burn! One pan is simply not enough – maybe it is due to the difference in flours??? Anyway, I made the bread again a few days ago, used the regular whole wheat flour again, and made two loaves instead of one this time.

This bread is tasty! My husband thinks I should sell it! The top is crunchy, almost like it has a crumb topping on it, and the inside is soft, moist and so full of flavor!

This recipe is for you, Nick…


  • Butter, for greasing loaf pans
  • 2 c. granulated sugar
  • 3/4 c. canola oil
  • 3 large eggs
  • 1 tsp. pure vanilla extract
  • 1 c. lightly packed grated zucchini (one medium-sized zucchini should do the trick – Use a box grater to make medium-sized shreds)
  • 1 c. lightly packed sweet potato (medium-sized shreds again)
  • 1 c. chopped walnuts, toasted (you can toast walnuts in the microwave by placing in a single layer on a plate, and nuke for 1-3 minutes, stirring every 30 seconds until the nuts are warm, lightly colored and fragrant)
  • 2 c. whole wheat flour (the Earthbound Cook recipe calls for whole wheat pastry flour)
  • 2 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1/4 tsp. aluminum-free baking powder
  • 1/4 tsp. salt


  1. Position a rack in the center of oven and preheat to 325F. Generously butter 2 9×5 loaf pans.
  2. Whisk the sugar, oil, eggs, and vanilla together in a large bowl. Add the zucchini, sweet potato, and walnuts, and stir to blend.
  3. In another large bowl, combine the flour, cinnamon, baking soda,baking powder, and salt, and whisk to blend. Add the zucchini mixture and stir to combine. *Do not overmix! Pour the batter into the prepared loaf pans.
  4. Bake the loaves until a toothpick inserted in the middle comes out clean, approximately 1 hour to 1 hour and 15 minutes. Mine took a bit over an hour.
  5. Allow the loaves to cool in the pan, on a wire rack for 15 minutes. Remove the bread from the pans, and allow to cool completely. (The bread will stay fresh for up to 5 days if wrapped tightly, and can be frozen for up to three months.)
  6. Enjoy!!!

Notice how much they rise!

As a side note…Composting is a great way to re-purpose your food scraps!

Look at the great compost!

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