I baked this the other day and we all enjoyed it very much. The recipe is from Joy the Baker.
Zucchini Sweet Potato Bread
1/2 teaspoon freshly grated nutmeg (I did not use fresh nutmeg, just the nutmeg spice I had)
1/4 teaspoon cloves (the nutmeg and the cloves are optional, you’ll just have a less spicy bread)
1 teaspoon baking soda
1/4 teaspoon baking powder
2 cups sugar
3/4 cup vegetable oil (could replace with some applesauce for less fat)
1 teaspoon vanilla extract
1 1/2 cup grated zucchini
1 1/2 cup peeled and grated sweet potato
1 cup chopped walnuts (I did not add)
1/2 cup dried cranberries (Did not add this either)
Preheat oven to 350 degrees F. Butter and flour a 9×5x3- inch loaf pan and set aside. Sift the first 7 ingredients into a medium sized bowl. In a seperate, large bowl, beat the sugar, oil, eggs and vanilla extract. Mix in the zucchini and sweet potato. Add the dry ingredients and stir just to combine. Fold in the nuts and cranberries and stir well.
Transfer batter to prepared pan. Bake until wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Cool bread in pan on a rack for 15 minutes. Loosen the edges of the bread with a butter knife and turn out on a rack to cool completely. Can be prepared 1 day in advance. Wrap in foil and keep at room temperature.