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Sweet Potato Zucchini Loaf

by Tom Fleming

Listen to the Podcast


1 cup all purpose flour

1 cup cake flour

2tsp. ground cinnamon

1 tsp baking soda

¼ tsp baking powder

¼ tsp salt

1 ½ cup sugar

¾ cp vegetable oil

3 large eggs

1 tblp. vanilla

1 ½ cup grated zucchini

1 ½ cup grated sweet potato

1 cup chopped pecans


Preheat convection oven to 325 degrees

Butter and flour a 9X5 loaf pan

Sift flours, cinnamon, baking soda and powder, and salt together 3 times and reserve in separate bowl

Combine in another bowl the sugar, veg oil, eggs and vanilla.

Combine grated zucchini and sweet potato into sugar egg mixture

Add sifted flour mixture and pecans to wet ingredients

Pour batter into greased loaf pan

Bake at 325 degrees for 1 hour and test with toothpick

Cook for another 15 minutes if necessary and retest

Cool bread in pan for 20 minutes

Invert onto cooling rack and let cool to room temp

Wrap in foil and serve next day

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