Zucchini and Sweet Potato Loaf
Elevate your baking game with this moist and flavorful Zucchini and Sweet Potato Loaf, a perfect fusion of wholesome vegetables and indulgent spices. Packed with shredded zucchini and sweet potato, this loaf delivers earthy sweetness and a tender crumb, while warm notes of cinnamon and nutmeg create a cozy, aromatic profile. With a hint of vanilla and the optional crunch of walnuts or pecans, this recipe strikes the ideal balance between hearty and satisfying. Easy to prepare and ready in just over an hour, this versatile loaf is perfect as a healthy breakfast treat, a mid-afternoon snack, or a delightful pairing with your favorite tea or coffee. Embrace the comfort of baked goodness and sneak in some extra veggies with this irresistible loaf recipe!
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Recipe Information
Ingredients
- 1 medium (about 150g) Zucchini
- 1 medium (about 200g) Sweet potato
- 250 grams All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 150 grams Brown sugar
- 120 milliliters Vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 75 grams Walnuts or pecans (optional)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x5-inch (23x13 cm) loaf pan or line it with parchment paper.
Grate the zucchini using a cheese grater and squeeze out the excess moisture using a clean kitchen towel. Set aside.
Peel the sweet potato and grate it finely. Set this aside as well.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large mixing bowl, combine the brown sugar and vegetable oil. Mix until well incorporated.
Add the eggs, one at a time, to the wet mixture, beating well after each addition. Stir in the vanilla extract.
Fold in the grated zucchini and sweet potato into the wet mixture until well combined.
Gradually add the dry ingredients to the wet mixture, stirring just until no traces of flour remain. Do not overmix.
If using walnuts or pecans, gently fold them into the batter at this stage.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Slice and enjoy your zucchini and sweet potato loaf with a cup of tea or coffee!
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 384 mg | 17% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 20.6 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 274 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
