Zucchini and Sweet Potato Loaf

Elevate your baking game with this moist and flavorful Zucchini and Sweet Potato Loaf, a perfect fusion of wholesome vegetables and indulgent spices. Packed with shredded zucchini and sweet potato, this loaf delivers earthy sweetness and a tender crumb, while warm notes of cinnamon and nutmeg create a cozy, aromatic profile. With a hint of vanilla and the optional crunch of walnuts or pecans, this recipe strikes the ideal balance between hearty and satisfying. Easy to prepare and ready in just over an hour, this versatile loaf is perfect as a healthy breakfast treat, a mid-afternoon snack, or a delightful pairing with your favorite tea or coffee. Embrace the comfort of baked goodness and sneak in some extra veggies with this irresistible loaf recipe!

Nutriscore Rating: 58/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 8

Ingredients

• 1 medium (about 150g) Zucchini
• 1 medium (about 200g) Sweet potato
• 250 grams All-purpose flour
• 1 teaspoon Baking powder
• 1 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.5 teaspoon Salt
• 150 grams Brown sugar
• 120 milliliters Vegetable oil
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 75 grams Walnuts or pecans (optional)

Directions

Step 1

Preheat your oven to 175°C (350°F) and grease a 9x5-inch (23x13 cm) loaf pan or line it with parchment paper.

Step 2

Grate the zucchini using a cheese grater and squeeze out the excess moisture using a clean kitchen towel. Set aside.

Step 3

Peel the sweet potato and grate it finely. Set this aside as well.

Step 4

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Step 5

In a large mixing bowl, combine the brown sugar and vegetable oil. Mix until well incorporated.

Step 6

Add the eggs, one at a time, to the wet mixture, beating well after each addition. Stir in the vanilla extract.

Step 7

Fold in the grated zucchini and sweet potato into the wet mixture until well combined.

Step 8

Gradually add the dry ingredients to the wet mixture, stirring just until no traces of flour remain. Do not overmix.

Step 9

If using walnuts or pecans, gently fold them into the batter at this stage.

Step 10

Pour the batter into the prepared loaf pan, spreading it out evenly.

Step 11

Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Step 12

Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Step 13

Slice and enjoy your zucchini and sweet potato loaf with a cup of tea or coffee!

Nutrition Facts

Serving size	(1058.8g)

Amount per serving	% Daily Value*
Calories	3330.3

Total Fat 177.0g	0%
Saturated Fat 25.6g	0%
Polyunsaturated Fat 70.9g
Cholesterol 378mg	0%
Sodium 4879.2mg	0%
Total Carbohydrate 399.0g	0%
Dietary Fiber 19.5g	0%
Total Sugars 170.2g
Protein 54.2g	0%

Vitamin D 82IU	0%
Calcium 392.7mg	0%
Iron 18.7mg	0%
Potassium 1727.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.8%

Protein: 6.4%

Carbs: 46.9%