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| Sweet Potato Zucchini Quick Bread |
We’ve had a lot of fun introducing Brecken to solid
foods. Starting at six months, we started giving her bits of food…both mashed
up pieces of things for her to gnaw on and also purees that she took from (her
favorite part!) a spoon. Unsurprisingly, I’ve been making her food. From the
day people heard I was pregnant, they’d be commenting on how the food blogger
must be so excited to start making baby food for her (then future) baby. That
actually wasn’t the case! We held off on solids in part because we didn’t see a
nutritional need to begin before six months, but also because the thought of
adding one more thing to my plate (pun intended) left me overwhelmed.
Thankfully baby food is insanely easy and can be made and frozen in large
batches, so the task hasn’t been nearly as daunting as I had originally
worried.
Sweet potatoes were one of the first purees I made,
and a huge hit with Lady B. We have pictures of her covered in sweet potato and
it’s not unheard of to find a bit of orange goop stuck in one of her neck or
thigh rolls…even post-bath! Turns out as great as sweet potato puree is for
chunky babies, it’s also good for moms and dads—especially in the form of this
quick bread! Shredded zucchini and sweet potato puree make for an incredibly moist (sorry) bread that’s reminiscent of pumpkin bread but without the pumpkin
flavor (for you—crazy!!!—pumpkin haters). Even better, it’s relatively healthy
on the spectrum of baked goods. I loved all of the fall spices in this—nutmeg, allspice, cinnamon—normally
I like to add chocolate chips to quick breads for a little extra
pizzazz, but with all of the flavor from the spices and the crunch from the walnuts, this was perfect as is!
Whether you’re baking sweet potatoes for baby food or your own food, make a few
extra to puree and throw into this bread.
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One Year Ago: Odds & Ends
Two Years Ago: Chicken Vegetable Black Bean Enchiladas with Avocado Cream Sauce
Three Years Ago: Artichoke Stuffed Turkey Burgers and Pineapple Ginger Granola Bars
Four Years Ago: Greek Turkey Burgers and Fruited Bulgur Salad
Five Years Ago: Eggplant Lasagna and Frozen Peanut Butter Pie
Sweet Potato Zucchini Quick Bread
Ingredients:
-2 cups whole wheat flour
-2 tsp ground cinnamon
-1 tsp nutmeg
-1/4 tsp allspice
-1 tsp baking soda
-1/4 tsp baking powder
-1/4 tsp salt
-1/2 cup granulated sugar
-1/2 cup applesauce
-1/4 cup vegetable oil
-3 large eggs
-1 tsp vanilla extract
-1 1/2 cups grated zucchini
-1 1/2 cups grated (and peeled) sweet potato
-1 cup chopped walnuts, toasted
Instructions:
1. Preheat oven to 350F. Grease a 9 x 5 inch loaf pan. Sift the flour, cinnamon, nutmeg, allspice, baking soda, baking powder, and salt in a medium bowl.
2. In a large bowl, beat sugar, oil, applesauce, eggs, and vanilla. Stir in zucchini and sweet potato. Mix in dry ingredients, followed by the walnuts.
3. Transfer batter to prepared pan. Bake for 1 hr and 20 min, or until an inserted toothpick comes out clean. Allow bread to cool in pan on a wire rack for 15 minutes before removing from pan and cooling completely on rack.
-2 cups whole wheat flour
-2 tsp ground cinnamon
-1 tsp nutmeg
-1/4 tsp allspice
-1 tsp baking soda
-1/4 tsp baking powder
-1/4 tsp salt
-1/2 cup granulated sugar
-1/2 cup applesauce
-1/4 cup vegetable oil
-3 large eggs
-1 tsp vanilla extract
-1 1/2 cups grated zucchini
-1 1/2 cups grated (and peeled) sweet potato
-1 cup chopped walnuts, toasted
Instructions:
1. Preheat oven to 350F. Grease a 9 x 5 inch loaf pan. Sift the flour, cinnamon, nutmeg, allspice, baking soda, baking powder, and salt in a medium bowl.
2. In a large bowl, beat sugar, oil, applesauce, eggs, and vanilla. Stir in zucchini and sweet potato. Mix in dry ingredients, followed by the walnuts.
3. Transfer batter to prepared pan. Bake for 1 hr and 20 min, or until an inserted toothpick comes out clean. Allow bread to cool in pan on a wire rack for 15 minutes before removing from pan and cooling completely on rack.
adapted from Epicurious
