Zucchini And Sweet Potato Loaf Recipe

Name: Zucchini And Sweet Potato Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups grated uncooked peeled sweet potatoes; 1 1/2 cups grated garden unpeeled zucchini; 1 cup chopped pecans; 2 cups all purpose unbleached flour; 2 teaspoons ground fresh cinnamon; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 2 cups granulated sugar; 3/4 cup canola oil; 3 large eggs; 2 teaspoons vanilla

Servings: persons

1 1/2 cups grated uncooked peeled sweet potatoes
1 1/2 cups grated garden unpeeled zucchini
1 cup chopped pecans
2 cups all purpose unbleached flour
2 teaspoons ground fresh cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups granulated sugar
3/4 cup canola oil
3 large eggs
2 teaspoons vanilla

1
Preheat oven to 350 degrees F.
2
Grease and flour a 9 x 5 x 3 inch loaf pan.
3
Sift flour, cinnamon, soda, baking powder, and salt.
4
Beat sugar, oil, eggs, and vanilla extract in a large bowl.
5
Mix in the grated vegetables.
6
Combine the dry ingredients and nuts.
7
Pour into prepared pan.
8
Bake 70 minutes, or until tester comes away clean.
9
Cool in the pan 20 minutes.
10
Then invert onto cooling rack.
11
When completely cooled wrap in foil, store at room temp.
12
Nice moist loaf.
13
Can be prepared the day before serving.

1405

kcal

Calories

Fat

174

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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: 1 1/2 cups grated uncooked peeled sweet potatoes, 1 1/2 cups grated garden unpeeled zucchini, 1 cup chopped pecans, 2 cups all purpose unbleached flour, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini And Sweet Potato Loaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions