Imagine sinking your teeth into a slice of bread that's not just delicious, but secretly packed with hidden vegetables and irresistible moisture! This Sweet Potato and Zucchini Bread is the ultimate culinary hack that transforms humble ingredients into a mouthwatering treat that will have your family begging for seconds. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a perfect blend of sweetness, spice, and nutrition that will revolutionize your breakfast and snack game.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup grated zucchini
- 1 cup mashed sweet potatoes
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray and set aside.
- Grate the zucchini using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture to prevent soggy bread.
- In a large mixing bowl, mash the sweet potatoes until smooth and creamy. Ensure no large chunks remain.
- In a separate bowl, whisk together the flour, baking soda, and ground cinnamon until well combined.
- In another bowl, beat the eggs, sugar, and vegetable oil together until the mixture becomes light and slightly frothy.
- Add the mashed sweet potatoes and grated zucchini to the egg mixture, stirring until evenly distributed.
- Gradually fold the dry flour mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve. The bread can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Moisture Management: The key to amazing quick bread is removing excess liquid from zucchini. Always squeeze out water using a clean kitchen towel to prevent a soggy loaf.
- Room Temperature Ingredients: Let eggs and other wet ingredients sit at room temperature before mixing to ensure smoother incorporation and better texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until they're incorporated. Overmixing can lead to tough, dense bread.
- Check for Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your bread is perfectly baked.
- Cooling is Crucial: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to prevent bottom sogginess.
- Storage Hack: Wrap the cooled bread in plastic wrap or store in an airtight container to maintain moisture for up to 3 days.
- Optional Enhancements: Consider adding chopped nuts, chocolate chips, or a sprinkle of turbinado sugar on top for extra texture and flavor.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 4g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 35mg
