Sweet Potato Zucchini Quick Bread
In honor of National Zucchini Bread Day, I decided to share one of my favorite recipes: my famous Sweet Potato Zucchini Quick Bread. This recipe is always a winner and my boys absolutely love it. You can take or leave the nuts depending on allergies, but either way I promise this quick bread will blow your mind!
- 3 medium zucchini, washed cooked and pureed
- 1 large sweet potato, roasted peeled and pureed
- 2 apples, peeled cooked and pureed
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup coconut sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup walnuts for crunch (optional)
Preheat oven to 350 degrees F and spray a loaf pan with non-stick cooking spray. Sift the flour, cinnamon, baking soda, baking powder and salt in a large bowl and set aside. Using an electric mixing stand on medium speed, beat the sugar, apples, eggs and vanilla in a large bowl unitl thoroughly combined (approximately 3 minutes). On low speed, add the zucchini and sweet potato purees until thoroughly combined (approximately 1-2 minutes). Slowly, in batched, add the dry ingredients to the wet mixture. Stop periodically to scrape down the side of the bowl. Option to stir in the walnuts. Transfer the batter to the loaf pan and bake until a toothpick inserted in the center comes out clean (approximately 1 hour to 1 hour and 15 minutes).