Sweet Potato And Zucchini Bread Food

SWEET POTATO AND ZUCCHINI BREAD

Steps:

• 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 in another, larger, bowl until blended. 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.

ZUCCHINI AND POTATO BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
• Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

SWEET POTATO ZUCCHINI MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray muffin tins with cooking spray.
• Cook sweet potato in the microwave until tender, about 6 minutes. Peel and dice sweet potato; transfer to a large bowl.
• Mix biscuit mix, brown sugar, milk, zucchini, eggs, margarine, cinnamon, vanilla extract, and nutmeg into sweet potato. Spoon 1/3 cup batter into each muffin cup.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

ZUCCHINI AND SWEET POTATO LOAF

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 9 x 5 x 3 inch loaf pan.
• Sift flour, cinnamon, soda, baking powder, and salt.
• Beat sugar, oil, eggs, and vanilla extract in a large bowl.
• Mix in the grated vegetables.
• Combine the dry ingredients and nuts.
• Pour into prepared pan.
• Bake 70 minutes, or until tester comes away clean.
• Cool in the pan 20 minutes.
• Then invert onto cooling rack.
• When completely cooled wrap in foil, store at room temp.
• Nice moist loaf.
• Can be prepared the day before serving.

SWEET POTATO APPLE BREAD

Steps:

• Preheat the oven to 325 degrees.
• Oil two 9 x 4 bread baking pans
• Whisk together dry ingredients in a large bowl.
• With an electric mixer mix wet ingredients in a larger separate bowl until the mixture gets thicker and more pale(about 5 minutes).
• Chop the apples and nuts (I pulsed mine in my food processor several times) Stir the apples and nuts into the wet ingredients.
• Pour the dry ingredients into the wet and stir together until just combined.
• Pour the batter evenly into two greased 9 x 4 inch loaf pans and lightly smooth the top.
• Bake for about 60 minutes until a toothpick inserted in the center comes out clean.

SWEET POTATO BREAD

Steps:

• Heat oven to 350°F. Grease either a 8x4 or 9X5 inch loaf pan.
• Grab a large bowl. Stir the oil, eggs, mashed sweet potato, sugars and vanilla together.
• Sift the flour, baking powder, salt, cinnamon and nutmeg over the wet mixture.
• Fold the ingredients together until they are well combined but do not over-mix. It is ok if the batter is a little lumpy.
• Bake in the pre-heated oven for 50 to 60 minutes if you use a 9x5 inch pan or an extra 10 minutes if you use a 8x4 inch pan. Check the bread with a toothpick. When a toothpick inserted in the middle comes out with just a few crumbs on it, it is done.
• Cool in the pan for 15 minutes then remove the bread from the pan and let it cool on a wire rack.

SWEET POTATO BREAD

Steps:

• Preheat oven to 350 degrees. Spray a 9x5 loaf pan (or mini loaf pans) with cooking spray. Set aside.
• In a large mixing bowl, mash sweet potatoes in 2 tablespoons of liquid.
• Add sugar, water, oil, and eggs to mashed sweet potatoes and mix well.
• Add flour, baking soda, salt, nutmeg, cinnamon and allspice, and baking powder. Mix well.
• Stir in chopped pecans.
• Pour evenly into prepared pan(s). For the 9x5 pan, bake for 60-70 minutes or until toothpick inserted into center comes out clean.** The smaller loaves will take about 45 minutes to bake.
• Cool for 15 minutes in the pan. Turn out onto a wire rack to cool completely.
• Store in an airtight container.

SWEET POTATO BREAD RECIPE

Steps:

• Heat the oven to 350°F (175°C, 170° for fan ovens).
• Grease and flour or line two 2 pound loaf pans (should be about 9 x 5 inches or 23 x 13 centimeters).
• In a large bowl, mix together the sugar, milk, oil, vanilla, sweet potatoes and eggs until well blended.
• Sift together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
• Add the dry ingredients to the sweet potato mixture and stir just until moistened.
• Stir in the cranberries or raisins and pecans. (Or divide the batter evenly between two bowls after stirring in the pecans. Stir half a cup of dried cranberries into one bowl and half a cup of raisins or sultanas into the other.)
• Put the batter in the loaf pans, dividing evenly if you have not already divided the mixture.
• Bake 50 to 60 minutes or until a skewer or toothpick inserted in the centre comes out clean.
• Cool for 20 minutes before removing from the pans.
• Loosen the sides of the loaves from the pans (if you use liners you won't have to do this) and place right side up on a cooling rack.
• Cool for about 2 hours before slicing - if you can wait that long!
• The loaves will keep tightly wrapped at room temperature for up to 4 to 5 days.

MARY'S EXCELLENT ZUCCHINI SWEET POTATO BREAD

Steps:

• Preheat oven @ 350. 1 bread loaf = 1 hour OR 4 mini Loaf pan = 45 minutes.
• Mix dry ingredients.
• Beat together the following: 2 Cups sugar, 3/4 cup oil (I always use light olive oil), 3 large eggs, and 1 teaspoon vanilla. Add into liquid mixture: 1 1/2 cups sweet potato grated and 1 1/2 cups zucchini grated.
• Add in dry ingredients. Stir in chocolate chips or nuts. Don't forget to grease the pans. If there is extra of the potato or zucchini, I will often measure out for another batch and stick it in the freezer for next time! ENJOY!

SWEET POTATO AND ZUCCHINI BREAD

Steps:

• 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. (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature.)

SWEET POTATO BREAD

Steps:

• In a bowl, combine sugar, eggs, sweet potatoes and vanilla; mix well. Combine flour, baking powder, nutmeg, allspice cinnamon, salt and baking soda; stir into potato mixture. Fold in nuts if desired. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 1 hour or until bread tests done. Cool in pans 10 minutes before removing to a wire rack to cool completely.

SAUTEED SUMMER SQUASH, ZUCCHINI & SWEET POTATOES WITH GARLIC BREADCRUMBS

Steps:

• Cut 1 cup each zucchini, summer squash and sweet potatoes into cubes. Combine in a large bowl and toss with 2 tablespoons of extra virgin olive oil, Old Bay seasoning and 1 /2 teaspoon of fresh cracked black pepper and 1/4 Kosher salt.
• In a large skillet over medium heat add 1 tablespoon of extra virgin olive oil, when oil starts to smoke add zucchini, summer squash and sweet potato mixture. Cook over medium heat while stirring frequently. After 10 minutes turn heat to low and cover. Cook for an additional 10 - 15 minutes or until the tines of a fork can pierce the sweet potato cubes easily. Remove the lid and let stand uncovered for 5 minutes then spoon into a serving dish.
• In a food processor tear rustic white bread into pieces and add minced garlic. Pulse until you have uniform breadcrumbs. Set aside.
• In a medium skillet add 2 tablespoons of unsalted butter, when butter is melted add half of the breadcrumbs and stir until breadcrumbs are evenly toasted. Sprinkle over vegetable mixture.
• Add 2 more tablespoons of butter to skillet and toast remaining breadcrumbs. When finished sprinkle on vegetable mixture.
• Serve.