Sweet Potato and Zucchini Bread Recipe

Name: Sweet Potato and Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 2 cups sugar; 3/4 cup vegetable oil; 3 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups grated zucchini; 1 1/2 cups grated peeled sweet potato; 1 cup chopped walnuts, toasted

Servings: persons

2 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated zucchini
1 1/2 cups grated peeled sweet potato
1 cup chopped walnuts, toasted

1
Preheat oven to 350F.
2
Butter and flour 9x5x3-inch loaf pan.
3
Sift first 5 ingredients into medium bowl.
4
Beat sugar, oil, eggs and vanilla to blend in large bowl.
5
Mix in zucchini and sweet potato.
6
Add dry ingredients and walnuts and stir well.
7
Transfer batter to prepared pan.
8
Bake until tester inserted into center comes out clean, about 1 hour 20 minutes.
9
Cool bread in pan on rack 15 minutes.
10
Cut around bread to loosen.
11
Turn out onto rack and cool completely.
12
(Can be prepared 1 day ahead.
13
Wrap in foil and let stand at room temperature.)

1405

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups all purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, 1/4 teaspoon baking powder, and more.

Yes, Sweet Potato and Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato and Zucchini Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions