Zucchini Sweet Potato Bread
Happy Mother's Day!!
My mom loves gardening.
Mom is to M as Gardening is to Baking.
The second the insane piles of snow melt into soggy muddy grass and sunshine peeks from behind the gloomy clouds of winter, my mom is outside puttering around her garden. Somehow, she turns desolate soil into tulips, tomatoes, lettuce, and Lily of the Valley.
My mom's love and undying attention to her garden yields numerous vegetables each summer. One of which is zucchini!
In times of vegetable abundance, we would make zucchini bread!
This recipe, adapted from Joy the Baker (can you tell who my blog idols are yet?), takes a classic bread and adds Sweet Potato for a unique twist! If you're questioning this combination, don't worry -you can't really taste the zucchini or sweet potato. The bread is, however, perfectly moist and smells like heaven.
The nutmeg. The cinnamon. It is oh-so-lovely and delicious.
This bread goes great with a morning coffee or makes for the perfect mid-afternoon pick-me-up. It will bring you out of the quick descent into nap time and slumber world.
It happens to the best of us. (Or just me ...almost everyday.)
Recipe (adapted from Joy the Baker)
2 cups all purpose flour
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 cups sugar (you can use 1 cup granulated, 1 cup brown sugar)
3/4 cup vegetable oil
3 eggs
1 tsp vanilla extract
1 1/2 cup grated zucchini
1/12 cup peeled and grated sweet potato
1 cup chopped walnuts (optional)
Preheat to 350 degrees.
Butter and flour a loaf pan and set aside.
Sift the dry (1st seven) ingredients together in one bowl.
In another large bowl, beat the sugar, oil, and vanilla extract together.
Add in the eggs one by one.
Add the dry ingredients to the wet and stir just combined.
Fold in the nuts.
Pour batter into pan and bake about 1 hour and 20 minutes.
P.S. My mom loves me so much (or just wants to spread her garden-love) that she brought me a tomato plant, seeds, and dirt to start my own apartment jungle. Love you mom!!
P.P.S. Thank you for all the crazy nice comments about the blog and enthusiasm for the ATK's Chocolate Chip Cookie post. =)
Linked to Cupcake Apothecary, Mangia Mondays, Sweet as Sugar Cookies, Make Ahead Meals
My mom loves gardening.
Mom is to M as Gardening is to Baking.
My mom's love and undying attention to her garden yields numerous vegetables each summer. One of which is zucchini!
In times of vegetable abundance, we would make zucchini bread!
This recipe, adapted from Joy the Baker (can you tell who my blog idols are yet?), takes a classic bread and adds Sweet Potato for a unique twist! If you're questioning this combination, don't worry -you can't really taste the zucchini or sweet potato. The bread is, however, perfectly moist and smells like heaven.
The nutmeg. The cinnamon. It is oh-so-lovely and delicious.
This bread goes great with a morning coffee or makes for the perfect mid-afternoon pick-me-up. It will bring you out of the quick descent into nap time and slumber world.
It happens to the best of us. (Or just me ...almost everyday.)
2 cups all purpose flour
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 cups sugar (you can use 1 cup granulated, 1 cup brown sugar)
3/4 cup vegetable oil
3 eggs
1 tsp vanilla extract
1 1/2 cup grated zucchini
1/12 cup peeled and grated sweet potato
1 cup chopped walnuts (optional)
Preheat to 350 degrees.
Butter and flour a loaf pan and set aside.
Sift the dry (1st seven) ingredients together in one bowl.
In another large bowl, beat the sugar, oil, and vanilla extract together.
Add in the eggs one by one.
Add the dry ingredients to the wet and stir just combined.
Fold in the nuts.
Pour batter into pan and bake about 1 hour and 20 minutes.
Oh, I'm in need of some baking inspiration, any suggestions?
Linked to Cupcake Apothecary, Mangia Mondays, Sweet as Sugar Cookies, Make Ahead Meals
http://www.howsweeteats.com/2010/08/better-than-crack-brownies/
ReplyDeletestill wanna bake for icm on thursday? :)
Your comments about your mom and baking were kind of adorable. Also, are those her sunflowers?! Because those are RIDICULOUS.
ReplyDeletehttp://www.dessertsforbreakfast.com/2011/05/lemon-bars-with-ginger-shortbread.html
ReplyDeleteI've definitely made zucchini bread before but I've never tried adding sweet potato. How interesting!
ReplyDeleteYUM.
ReplyDeletecan you invite me for your next baking adventure? I'm a really good...eater ;)
PS: your ma is soo cute!
wow! that looks so yummy!! can i be invited to your next baking adventure? i promise to eat as much as i can! :D
ReplyDeleteLOL i just realized i wrote the same exact thing as archie without reading her comment. that's so freaky
ReplyDeletearchanaaaaaaaaa you two are TWINS!
ReplyDeleteOh this is so different...I Like it! I am so glad you are back at Made it on Monday!
ReplyDeleteThis bread looks supper yummy! I love that you incorporated sweet potatoes. Sometimes we forget we can use it all year round :)
ReplyDeleteIt's my day for a blog hop, I'd love it if you came over and shared one of your great recipes at savory sunday!! Have a great day :)
ReplyDelete