Sweet Potato Zucchini Bread Recipe

Name: Sweet Potato Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Unbleached All-purpose Flour; 1 cup Whole Wheat Flour; 2 teaspoons Ground Cinnamon; 1/4 teaspoons Ground Nutmeg; 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 1/4 teaspoons Salt; 1 cup Granulated Sugar; 1 cup Light Brown Sugar; 3/4 cups Vegetable Oil; 3 Eggs; 1 teaspoon Vanilla; 1-1/2 cup Unpeeled Shredded Zucchini; 1-1/2 cup Peeled And Shredded Sweet Potato; 1/2 cups Chopped Walnuts (optional)

Servings: persons

1 cup Unbleached All-purpose Flour
1 cup Whole Wheat Flour
2 teaspoons Ground Cinnamon
1/4 teaspoons Ground Nutmeg
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/4 teaspoons Salt
1 cup Granulated Sugar
1 cup Light Brown Sugar
3/4 cups Vegetable Oil
3 Eggs
1 teaspoon Vanilla
1-1/2 cup Unpeeled Shredded Zucchini
1-1/2 cup Peeled And Shredded Sweet Potato
1/2 cups Chopped Walnuts (optional)

1
Preheat oven to 350 F. Butter and flour the bottom and sides of a 9-by-5-inch loaf pan and set aside. Sift together the flours, cinnamon, nutmeg, baking soda, baking powder and salt in a large bowl.
2
In a separate large bowl (or bowl of a stand mixer), beat together the sugars, oil, eggs and vanilla. Add shredded zucchini and sweet potato and stir to combine. Add dry ingredients and stir until just combined. Fold in chopped walnuts, if desired.
3
Pour batter into prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour 20 minutes. Halfway through baking, cover pan loosely with foil if the top of the loaf is browning too quickly. When done, remove bread from oven and cool 15 minutes in loaf pan on a cooling rack. Using a spatula or butter knife, loosen the edges of the bread and remove it from the loaf pan. Place bread on cooling rack and cool completely before slicing or serving.
4
Store bread wrapped tightly in foil at room temperature for up to 3 days.
5
Recipe adapted from Joy the Baker.

1251

kcal

Calories

Fat

160

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 15 ingredients. The key ingredients include: 1 cup Unbleached All-purpose Flour, 1 cup Whole Wheat Flour, 2 teaspoons Ground Cinnamon, 1/4 teaspoons Ground Nutmeg, and more.

Yes, Sweet Potato 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 Zucchini Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions