Zucchini And Sweet Potato Loaf Food

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.)

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 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.

SWEET POTATO, ZUCCHINI AND CHEDDAR PIE

Steps:

• Pastry Crust: In the bowl of a food processor, place flour, butter and salt. Pulse a few seconds at a time until the mixture has a grainy texture. Add the egg, oil and water. Pulse again a few seconds at a time until the dough begins to form a ball. Add a little water if necessary. Remove the dough from the processor. Form a ball with your hands. Cover with plastic wrap. Refrigerate for 30 minutes.
• Mashed Sweet Potatoes: In a saucepan, sauté the onion and sweet potatoes in the butter for 2 minutes. Add the water and bring to a boil. Season with salt and pepper. Cover and simmer gently for about 25 minutes or until the potatoes are tender.
• Meanwhile, roll out the dough on a floured work surface. Line a 25-cm (10-inch) quiche plate. Refrigerate for 30 minutes.
• With the rack in the lowest position, preheat the oven to 180 °C (350 °F).
• In a food processor, puree 750 ml (3 cups) of sweet potatoes, the flour and cloves until smooth. Blend in the eggs. Season with salt and pepper.
• In a bowl, gently blend the mashed sweet potatoes with the remaining potatoes cubes. Adjust the seasoning. Spoon into the crust. Bake for 30 minutes.
• Topping: Sprinkle the pie with the cheese. Lay the zucchini in a rosette pattern, starting from the outside and moving inward. Scatter the olives evenly over the pie. Drizzle with the oil. Season with salt and pepper. Bake for about 30 minutes. Allow to cool slightly and serve.

SWEET POTATO ZUCCHINI FRITTATA

Steps:

• Preheat oven to 350°F. Spray a quiche dish or 9" glass pie plate with non-stick cooking spray.
• In a quiche dish or 9" glass pie plate, add a layer of zucchini slices, then layer of cooked sweet potato cubes (I cooked mine in the microwave to save time), then another layer of zucchini slices. Season with a little salt and pepper.
• In a mixing bowl, whisk together the eggs, milk, minced onion, mince garlic and salt and pepper. Pour over the veggies in the dish.
• Bake in the preheated oven for 35-40 minutes, or until the eggs in the middle have cooked through.
• Serve Sweet Potato Zucchini Frittata with Fresh Fruit and a glass of milk -- a great weeknight "brinner.".

SWEET POTATO ZUCCHINI HASH

Steps:

• Melt butter in a skillet over medium heat. Stir sweet potatoes into butter to coat. Add brown sugar and stir until integrated.
• Increase heat to medium-high; cook and stir until brown sugar caramelizes on surface of the sweet potato cubes, 5 to 7 minutes.
• Reduce heat to medium-low. Stir zucchini into the sweet potato mixture; cook and stir until zucchini is tender, 5 to 10 minutes. Drain excess liquid to serve.

CHOCOLATE ZUCCHINI LOAF CAKE

Steps:

• Heat oven to 325 degrees. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and line with a strip of parchment paper that hangs over the long sides to create a sling.
• In a large bowl, vigorously whisk together the eggs, light brown sugar, oil, vanilla extract and salt until smooth and glossy, about 30 seconds. Add the grated zucchini and mix with a rubber spatula until incorporated.
• Using a fine-mesh strainer, sift the flour, cocoa powder, baking powder and baking soda directly into the bowl and stir with a rubber spatula just until combined and no pockets of unincorporated flour remain. (Try not to overmix.) Add all but 1 tablespoon of the chocolate chips to the batter and stir until evenly distributed.
• Transfer the batter to the prepared pan. Sprinkle the top with coarse sugar and the reserved chocolate chips, pressing them in slightly so they stick. Bake until the cake puffs slightly and a skewer or cake tester inserted into the center comes out clean with just a few moist crumbs attached or with smudges of melted chocolate chips (the chips will be dark brown versus the lighter color of uncooked cake batter), 75 to 80 minutes.
• Let the loaf cake cool in the pan for 15 minutes. Using the parchment paper, lift the cake out of the pan and let cool completely on a rack before slicing, about 2 hours.