Friday, July 25, 2008

If I never have to grate sweet potato again...

I'm not even going to lie & say that I've returned to blogging. It is just TOO beautiful outside to stay in for too long! I have been making a few things, in moderation, as the need arises, but I've definitely been slacking. On the other hand, however, my bike & I have become very well acquainted. See...a summer friend (bike) & a winter friend (kitchen). :) Not so bad!

I'd been wanting to make muffins lately as I love to grab them as I run out the door in the morning. I had bookmarked this recipe a long time ago from Joy the Baker, & when I came across it again I realized I had both zucchini AND sweet potato! Honestly, very unexpected. I especially like that she lightens the recipe a bit, and because, as you know, I like to overdo things, I lightened it up a bit more.

And omg. The best thing about this recipe? Accidentally vegan. That's right, I forgot the eggs. Completely. I'm sure that it affected the texture of the breads, but it was delicious without the eggs, so I didn't mind. Tim said they were the best muffins ever. Even after he found out there were sweet potatoes in them. :)

Zucchini Sweet Potato Bread
adapted from Joy the Baker

1/2 cup unbleached AP flour
1 cup whole wheat flour
1 cup graham flour
2 tsp cinnamon
1/2 tsp nutmeg
pinch cloves
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3/4 cup sugar
3/4 cup light brown sugar
1/4 cup oil
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1 1/2 cups finely grated zucchini
1 1/2 cups peeled & grated sweet potato
1 cup chopped walnuts
1/2 cup dried cranberries

Preheat oven to 350 degrees F. Butter and flour 2 9×5x3- inch loaf pan, 4 mini loaf pans or 2 cupcake tins and set aside. Sift dry ingredients into a medium sized bowl. In a separate, large bowl, beat the sugars, oil, applesauce and vanilla extract. Mix in the zucchini and sweet potato. Add the dry ingredients and stir just to combine. Fold in the nuts and cranberries and stir well.

Transfer batter to prepared pan(s). Bake until wooden pick inserted in center comes out clean, about 1 hour for loaf pan, 20 minutes for mini loaf or cupcake tins. Cool bread in pan on a rack for 15 minutes. Loosen the edges of the bread with a butter knife and turn out on a rack to cool completely. Can be prepared 1 day in advance. Wrap in foil and keep at room temperature. Alternatively, wrap in plastic wrap/foil & freeze until you need it.


VeggieGirl said...

Yay, glad to see you posting again!! Hooray for "accidentally vegan" Zucchini-Sweet Potato Bread :0)

Jaime said...

that bread looks so moist and delicious!

linda said...

Love the idea of combining zucchini and potato! Your bread looks delicious!