Sweet Potato Zucchini Loaf

Published 02/15 2012 02:03PM

Updated 07/25 2013 10:25AM

Sweet Potato Zucchini Loaf

1 cup all purpose flour
1 cup cake flour
2tsp. ground cinnamon
1 tsp baking soda
tsp baking powder
tsp salt
1 cup sugar
cp vegetable oil
3 large eggs
1 tblp. vanilla
1 cup grated zucchini
1 cup grated sweet potato
1 cup chopped pecans

METHOD:
Preheat convection oven to 325 degrees
Butter and flour a 9X5 loaf pan
Sift flours, cinnamon, baking soda and powder, and salt together 3 times and reserve in separate bowl
Combine in another bowl the sugar, vegetable oil, eggs and vanilla.
Combine grated zucchini and sweet potato into sugar egg mixture
Add sifted flour mixture and pecans to wet ingredients
Pour batter into greased loaf pan
Bake at 325 degrees for 1 hour and test with toothpick
Cook for another 15 minutes if necessary and retest
Cool bread in pan for 20 minutes
Invert onto cooling rack and let cool to room temp
Wrap in foil and serve next day


 

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