| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Breads |
3 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 1 |
c |
Canola oil |
| 4 |
|
Eggs |
| 1 |
tb |
Vanilla |
| 3 |
c |
Flour |
| 2 |
ts |
Cinnamon |
| 1 1/2 |
ts |
Baking soda |
| 1 1/2 |
ts |
Baking powder |
| 1 1/2 |
c |
Loosely packed shredded zucchini |
| 1 1/2 |
c |
Loosely packed shredded sweet potato |
| 1 |
c |
Walnuts |
| 1/2 |
c |
Raisins |
INSTRUCTIONS
Preheat oven to 350. Grease and flour three 8 1/2 x 4 1/2 x 2 1/2-inch
bread pans (or line the bottom of loaf pans with waxed paper or baking
liners). Set aside. Peel zucchini and sweet potato. Grate zucchini and
sweet potato into a mixing bowl. Set aside.
Place sugar and oil in large mixing bowl and stir to combine. Add eggs and
vanilla and beat to blend.
In separate large mixing bowl combine flour, cinnamon, baking soda, baking
powder, zucchini, sweet potato, walnuts and raisins. Toss to coat and mix.
Add flour mixture to egg mixture and stir well to combine. Divide batter
equally between loaf pans, filling each half full, and bake 55 minutes or
until cooked through and a toothpick inserted into center of loaves comes
out clean. Makes 3 small loaves.
Recipe by: Kerbey Lane Cafe Posted to MC-Recipe Digest V1 #518 by Sherry
Zeiss <zeiss@tab.com> on Mar 15, 1997
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