SIMPLE.GREEN.LIVING

Here’s the thing.  Even though I cook and bake quite a bit, I still spend entirely too much time debating what to make when guests come over or when I need to take a dish to a party or friend in need.  I suppose it’s a kitchen confidence issue, but there is one thing that I can whip up with my eyes closed and feel confident that someone will ask me for the recipe.  That my friends, is when you know people honestly like what they are eating.  This loaf definitely appeals to the masses; kids, adults and non-veggie lovers have all come back for seconds.  This sweet potato zucchini bread is sweet, moist and loaded with succulent veggies.  I wouldn’t call it a health food (it is pretty sweet), but it can pass as a value-added snack.  ; )  As far as snack breads go, it’s my all-time favorite.

 sw pot and zucchini bread 1

Sweet Potato Zucchini Bread
Serves 16
This one is a crowd-pleaser! Loaded with veggies but tastes of cinnamon, moist goodness.
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226 calories
29 g
35 g
11 g
3 g
9 g
83 g
137 g
14 g
0 g
1 g
Nutrition Facts
Serving Size
83g
Servings
16
Amount Per Serving
Calories 226
Calories from Fat 98
% Daily Value *
Total Fat 11g
17%
Saturated Fat 9g
46%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 35mg
12%
Sodium 137mg
6%
Total Carbohydrates 29g
10%
Dietary Fiber 1g
5%
Sugars 14g
Protein 3g
Vitamin A
37%
Vitamin C
4%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1.5 cup shredded (raw, but peeled) sweet potato
  2. 1.5 cup shredded (raw) zucchini
  3. 2 cups whole wheat flour
  4. 2 tsp cinnamon
  5. 1 tsp baking soda
  6. 1/4 tsp baking powder
  7. 1/4 tsp Himalayan sea salt
  8. 1 cup coconut palm sugar
  9. 3/4 cup applesauce (or honey)
  10. 3 eggs
  11. 3/4 cup melted coconut oil
  12. 1 tsp vanilla
Instructions
  1. Preheat oven to 350.
  2. Grease and flour a loaf pan or use a baking stone loaf pan.
  3. Shred sweet potato and zucchini.
  4. Sift flour, cinnamon, baking soda, baking powder and salt into a small mixing bowl.
  5. In large bowl, beat together coconut palm sugar, applesauce, eggs, coconut oil (melted) and vanilla.
  6. Mix in sweet potato and zucchini.
  7. Add dry ingredients and mix well.
  8. Pour into pan and bake for 60-70 minutes or until top splits and edges brown.
  9. Cool in pan on rack for 15 minutes. Loosen edges of bread with a knife and turn onto rack to cool completely.
Notes
  1. Use organic ingredients when possible and eggs from pasture-raised chickens.
beta
calories
226
fat
11g
protein
3g
carbs
29g
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Spunky Avocado http://spunkyavocado.com/

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