Sweet Potato Zucchini Bread

Issue date: 
October, 2009
Barbara Gutierrez, Ottaway, OH. 1st Place winner Breads and Breakfast Sweet Potato Rewards Context 2009
Servings: 
Makes 4 loaves

Bread:

  • 4 cups all purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 3 cups sugar
  • 1 1/2 cup oil (I use canola oil)
  • 4 eggs
  • 1 cup dairy sour cream
  • 2 teaspoons vanilla extract
  • 2 cups grated sweet potatoes
  • 2 cups grated zucchini
  • 1 1/2 cup chopped nuts (walnuts and/or pecans)
  • 1/2 cup raisins

Maple Pecan Topping:

  • 1 cup dark brown sugar
  • 1/2 cup maple praline syrup
  • 1 stick sweet cream butter
  • 1/2 teaspoon vanilla extract
  • 1 cup chopped pecans
Recipe photo: 
Sweet Potato Zucchini Bread
Instructions: 

Mix first 6 ingredients in large mixing bowl. Then add canola oil and eggs; beat well.
It will be thick. Stir in sour cream and vanilla. Then add grated zucchini and grated sweet
potatoes and stir in. Then add 1 1/2 cup chopped nuts (walnuts and/or pecans and raisins.)

Put in four greased and floured loaf pans. Bake two at a timeat 350ºF for 1
hour and 20 minutes or until golden brown.

Maple Pecan Topping:
In a medium saucepan, combine maple syrup, butter and sugar over medium heat. Simmer 6
minutes whisking constantly. Remove from heat and stir in vanilla. Just before serving stir in
pecan pieces. Serve over bread, if desired.

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