Best 4 Zucchini And Sweet Potato Loaf Recipes

Indulge in a symphony of flavors with our Zucchini and Sweet Potato Loaf, a culinary masterpiece that blends the natural sweetness of zucchini and sweet potatoes with a medley of aromatic spices. This delectable loaf is not just a feast for your taste buds but also a wholesome treat for your body. Gluten-free and brimming with nutrients, it's the perfect companion for health-conscious individuals seeking a satisfying and nutritious meal. Discover the art of creating this flavorful loaf through our step-by-step recipe, complete with a printable version for your convenience.

But that's not all! Embark on a culinary journey as we present a collection of enticing recipes that showcase the versatility of zucchini and sweet potatoes. From the classic Zucchini Bread, renowned for its moist and tender crumb, to the innovative Sweet Potato Brownies, a delightful fusion of sweet potato and chocolate, each recipe promises a unique taste sensation.

Let's cook with our recipes!

SWEET POTATO LOAF

Sweet Potato Loaf image

I enjoy making this bread because it lets me use sweet potatoes in something besides pie. I found the recipe in an old Southern cookbook, but changed a few things. The orange juice in the glaze adds a nice citrus flavor to the loves. -Ann Jovanovic Chicago, Illinois

Provided by Taste of Home

Time 1h25m

Yield 2 loaves (16 slices each).

Number Of Ingredients 18

Ingredients

3-1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground cloves
2 cups mashed sweet potatoes
3 large eggs
1 cup canola oil
3 cups sugar
1 cup chopped walnuts
1 cup raisins
GLAZE:
1-1/2 cups confectioners' sugar
1 teaspoon grated orange zest
4 to 5 teaspoons orange juice
1/3 cup chopped walnuts

Steps:

In a large bowl, combine the first seven ingredients. Whisk together the sweet potatoes, eggs and oil. Add sugar; whisk until smooth. Stir into dry ingredients just until combined. Fold in walnuts and raisins (batter will be thick). Transfer to two greased 9x5-in. loaf pans. , Bake at 350 ° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks. , Meanwhile, for glaze, combine the confectioners' sugar, orange zest and enough orange juice to achieve desired consistency. Spread over warm loaves; sprinkle with walnuts.

Nutrition Facts : Calories 279 calories, Fat 10g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 138mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

MARY'S EXCELLENT ZUCCHINI SWEET POTATO BREAD

Mary's Excellent Zucchini Sweet Potato Bread image

This is my friend Mary's recipe and it is the best! It is very moist and freezes well. The kids go wild and they don't even realize they are eating veggies!

Provided by redtaz

Categories Quick Breads

Time 1h15m

Yield 2 loaf pans, 12-14 serving(s)

Number Of Ingredients 12

Ingredients

2 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup oil
3 large eggs
1 teaspoon vanilla
1 1/2 cups sweet potatoes
1 1/2 cups zucchini
3/4 cup chocolate chips (optional) or 3/4 cup nuts (optional)

Steps:

Preheat oven @ 350. 1 bread loaf = 1 hour OR 4 mini Loaf pan = 45 minutes.
Mix dry ingredients.
Beat together the following: 2 Cups sugar, 3/4 cup oil (I always use light olive oil), 3 large eggs, and 1 teaspoon vanilla. Add into liquid mixture: 1 1/2 cups sweet potato grated and 1 1/2 cups zucchini grated.
Add in dry ingredients. Stir in chocolate chips or nuts. Don't forget to grease the pans. If there is extra of the potato or zucchini, I will often measure out for another batch and stick it in the freezer for next time! ENJOY!

Nutrition Facts : Calories 362.5, Fat 15.1, SaturatedFat 2.5, Cholesterol 52.9, Sodium 189.6, Carbohydrate 53.6, Fiber 1.4, Sugar 34.5, Protein 4.2

SWEET POTATO AND ZUCCHINI BREAD

Sweet Potato and Zucchini Bread image

Provided by Debbie Fleming

Categories Bread Nut Vegetable Brunch Bake Thanksgiving Walnut Zucchini Sweet Potato/Yam Fall Healthy Bon Appétit South Carolina Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher

Yield Makes 1 loaf

Number Of Ingredients 12

Ingredients

2 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated zucchini
1 1/2 cups grated peeled sweet potato
1 cup chopped walnuts, toasted

Steps:

Preheat oven to 350°F. Butter and flour 9x5x3-inch loaf pan. Sift first 5 ingredients into medium bowl. Beat sugar, oil, eggs and vanilla to blend in large bowl. Mix in zucchini and sweet potato. Add dry ingredients and walnuts and stir well.
Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. Cool bread in pan on rack 15 minutes. Cut around bread to loosen. Turn out onto rack and cool completely. (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature.)

ZUCCHINI AND SWEET POTATO LOAF

Zucchini and Sweet Potato Loaf image

Make and share this Zucchini and Sweet Potato Loaf recipe from Food.com.

Provided by andypandy

Categories Quick Breads

Time 1h35m

Yield 1 loaf

Number Of Ingredients 12

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

Steps:

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

Nutrition Facts : Calories 5115.6, Fat 259.9, SaturatedFat 23.5, Cholesterol 634.5, Sodium 2948.1, Carbohydrate 658.6, Fiber 27.7, Sugar 418.5, Protein 60.3

Tips:

Choose the right zucchini. Look for small to medium zucchinis that are firm and have a deep green color. Avoid zucchinis that are large or have blemishes or bruises.
Grate the zucchini and sweet potato finely. This will help them to cook evenly and blend well with the other ingredients.
Don't overmix the batter. Overmixing can make the loaf tough. Mix just until the ingredients are combined.
Bake the loaf at a moderate temperature. This will help to prevent the loaf from drying out.
Let the loaf cool completely before slicing and serving. This will help the loaf to hold its shape.

Conclusion:

Zucchini and sweet potato loaf is a delicious and healthy bread that is perfect for breakfast, lunch, or dinner. It is easy to make and can be customized to your liking. With its moist texture and sweet flavor, this loaf is sure to be a hit with everyone who tries it.

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