Sweet Potato Zucchini Bread

Sounds lovely doesn't it! Well it did to me! I had zucchini to use and am forever trying to find ways to get miss picky-poo, Leah to eat more veggies. This recipe is a winner even though I didn't love the task of grating the zucchini and tater.

• 2 cups all purpose flour (I used part whole wheat)
  
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/4 cups sugar (I used part brown & part white)
  
• 1/2 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini (or more)
  
• 1 1/2 cups grated peeled sweet potato (or more)
  
• 1 cup chopped walnuts, toasted (I left these out)
  

Preheat oven to 350°F. Butter and flour 9x5x3-inch loaf pan. Sift first 5 ingredients into medium bowl. Beat sugar, oil, eggs and vanilla to blend in large bowl. Mix in zucchini and sweet potato. Add dry ingredients and walnuts and stir well.

Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. Cool bread in pan on rack 15 minutes. Cut around bread to loosen. Turn out onto rack and cool completely

I bet this would work just as fine with carrots in place of the sweet potato. Oh and stay tuned for more veggie recipes. We joined a CSA group and I have more veggies than I know what to do with!!!