I planted zucchini in our garden and very soon there will be an abundance of them. Don’t be surprised if zucchini makes an appearance during your breakfast at The Oaks Victorian Inn this summer. Here’s a recipe from our cookbook that’s a guest favorite. I hope you enjoy it.
Oaks Sweet Potato Zucchini Bread
2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
¼ tsp baking powder
¼ tsp salt
1½ cups sugar
½ cup vegetable oil
3 large eggs
1 tsp vanilla extract
1½ cups grated zucchini (measure loosely)
1½ cups grated sweet potato (measure loosely)
1 cup dried cranberries (craisins)
Preheat the oven to 350°.
Grease and flour a 9 X 5 X 3 inch loaf pan. Sift flour, cinnamon, baking soda, baking powder, and salt into a medium bowl. Beat sugar, oil, eggs and vanilla in a large bowl. Mix in zucchini and sweet potato. Add dry ingredients and cranberries and stir well. Transfer batter to prepared pan. Bake until tester inserted into the center comes out clean, about 1 hour 20 minutes. Cut around the bread to loosen. Turn out onto a rack and cool completely.