Editor’s Note: We’ve asked some of our Fill Your Plate “Moms” to share some of their favorite recipes, especially those that can fill up the family and do it in a healthy way!
Jessica Schlievert, ProjectCSA blogger
This quick, easy bread is a great way to sneak some veggies into your family and use up some of those overabundant sweet potatoes and zucchini from the farmer’s market. While I don’t have kids, I do have a husband who sometimes requires trickery to eat as many vegetables as I try to feed him.
A fun take on traditional quick bread, this is a sweet, moist combination of sweet potatoes and grated zucchini, spiced up with cinnamon and nutmeg and made with (surprise!) whole wheat flour and not too much sugar. There are nearly 3 cups of veggies inside, and you’d never know it.
It’s also a great excuse to pretend it’s fall outside and cool enough to turn on the oven without turning up the AC.
Oven: 350 / Bake Time: 50-60 minutes / Yield: One loaf
* 2 medium sweet potatoes, cooked (about 2 cups)
* 1 med. zucchini, grated finely and wrung out (about 1 cup)
* 2 eggs
* 1/2 c. canola or vegetable oil
* 1/3 c. sugar
* 1/4 c. brown sugar
* 1 t. cinnamon
* 1/2 t. nutmeg (preferably freshly ground)
* 1/4 t. allspice
* 1/2 t. salt
* 1 1/2 t. baking soda
* 1/4 t. baking powder
* 1 c. whole wheat flour
First, prep your sweet potatoes. I baked mine (400 degree oven, about 25 minutes for 2 sweet potatoes) but you can microwave, boil or steam, too. Peel and cool flesh, then mash it with a fork or run it though a potato ricer to smooth it out. Grate 1 medium zucchini (finer grate) and wring it out with a kitchen towel to remove excess moisture.
Preheat oven to 350. Spray one loaf pan with nonstick sprayl.
In a large mixing bowl, combine sweet potatoes and zucchini. With a fork, mix in eggs, sugars and canola oil. In a separate bowl, sift together salt, cinnamon, nutmeg, allspice, baking soda, baking powder and whole wheat flour. Add to wet ingredients, and stir just until moistened (don’t over-mix).
Add batter to greased loaf pan and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean, rotating pan halfway through baking. Cool completely in pan, then remove and slice. Store extras wrapped in plastic wrap. Enjoy!
Find more of Jessica’s recipes at projectcsa.blogspot.com.
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