SWEET POTATO AND ZUCCHINI BREAD
Ingredients
2 cups Gluten Free Flour Mix (Bob’s Red Mill All Purpose)
2 tsp Ground Cinnamon
1 tsp Baking Soda
0.25 tsp Baking Powder
0.25 tsp Salt
2 cups White Sugar
0.75 cup Canola Oil or Vegetable Oil
3 large Eggs
1 tsp Vanilla extract
1.5 cups grated Zucchini
1.5 cups peeled, grated Sweet Potato
1 cup chopped, toasted Walnuts (optional)
Directions:
Preheat oven to 350.
Earth Balance and flour a 9x5x3-inch loaf pan.
Stir dry ingredients into medium bowl.
Beat wet ingredients to blend in a large bowl.
Mix in remaining ingredients.
Add the dry ingredients and walnuts, if used, and stir well.
Transfer batter to prepared pan.
Bake until tester inserted into center comes out clean, about 1.25 hours.
Cool bread in pan on rack for 15 minutes before cutting around bread to loosen and turning out onto rack and letting cool completely.
Yield: 1 loaf (you can double recipe since this sweet bread keeps pretty well)
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