| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
|
November 19 |
1 |
servings |
INGREDIENTS
| 2 |
c |
All purpose flour |
| 2 |
ts |
Ground cinnamon |
| 1 |
ts |
Baking soda |
| 1/4 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 2 |
c |
Sugar |
| 3/4 |
c |
Vegetable oil |
| 3 |
lg |
Eggs |
| 1 |
ts |
Vanilla extract |
| 1 1/2 |
c |
Grated zucchini |
| 1 1/2 |
c |
Grated peeled sweet potato |
| 1 |
c |
Chopped walnuts; toasted |
INSTRUCTIONS
Preheat oven to 350F. 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.)
Makes 1 loaf.
Bon Appetit November 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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