April 24, 2009

Amazingly delicious bread

I don't like vegetables.
But I have no idea how much of this bread I've eaten today!  It's so moist and the flavors are amazing together.  The recipe has zucchini and sweet potatoes, dried cranberries, walnuts, and three spices.  
I altered the recipe a bit but it's from Joy the Baker.

Zucchini Sweet Potato Bread
1  1/2 cups all purpose flour
1/2 cup white whole wheat flour
2 teas. cinnamon
1/2 teas. nutmeg
1/4 teas. cloves
1 teas. baking soda
1/4 teas. baking powder
1/4 teas. salt
3/4 cup granulated sugar
1 cup light brown sugar
1/2 cup vegetable oil
1/4 cup applesauce
3 eggs
1 teas. vanilla extract
1  1/2 cups grated zucchini
1  1/2 cups peeled and grated sweet potato
1 cup chopped walnuts
1/2 cup dried cranberries

Preheat oven to 350F.  Grease a 9 x 5 x 3 inch loaf pan, line the bottom with parchment paper, and grease.  
Combine the two flours, spices, baking soda and powder, and salt in a bowl.  Beat both sugars, oil and applesauce, eggs, and vanilla.  Mix in the zucchini and sweet potato.  Add the dry ingredients until just combined and fold in the nuts and cranberries.  Bake for 1 hour and 20 minutes or until a toothpick comes out clean.  
It's a good idea to cover the top with tin foil during the last 20-30 minutes so it doesn't get too browned.


Meg said...

I keep thinking the zucchini are jalapenos haha

Beth said...

That wouldn't taste too good.
Plus that would be really bad because I'm allergic to them!