Best Marys Excellent Zucchini Sweet Potato Bread Recipes

MARY'S ZUCCHINI BREAD

Steps:

• Place eggs, oil, zucchini and vanilla extract in blender and puree.
• Sift together sugar, flour, baking soda, salt and baking powder and cinnamon.
• Pour liquid ingredients into dry and mix.
• Add nuts.
• Divide batter into two loaf pans.
• Bake at 325F degrees for 1 hour.

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 BREAD I

Steps:

• Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
• Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.

MY SISTER'S SWEET POTATO BREAD

Steps:

• Preheat oven to 325 degrees.
• In a large mixing bowl, combine sugar, oil, egg, sweet potatoes and vanilla.
• In a separate bowl, mix dry ingredients (except walnuts) together well and add to wet ingredients.
• Stir until just combined.
• Fold in walnuts.
• Pour into 2 standard loaf pans.
• Bake for 75 minutes or until thin knife inserted in center comes out clean.

MARY'S BEST ZUCCHINI BREAD

Steps:

• Preheat oven to 325°F.
• Grease two loaf pans.
• Combine flour, cinnamon, salt, soda, nutmeg, powder, and lemon (or orange) peel in a large bowl; set aside.
• Combine sugar, eggs, applesauce, oil and vanilla in a large bowl.
• Add shredded zucchini and walnuts; stir to combine.
• Add zucchini mixture to flour mixture; stir well.
• Pour evenly into prepared loaf pans; sprinkle tops with cinnamon sugar.
• Bake 60-65 minutes or until loaves test done with toothpick.
• Let cool in pans 10 minutes; remove from pans onto wire rack to cool completely.
• *Note: Loaves freeze well.

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:

• Roast sweet potatoes wrapped in foil for about an hour at 350F, or until soft.
• Scoop sweet potatoes and blend with milk, eggs, oil, vanilla.
• Mix all dry ingredients and whisk into potato mixture in three stages until smooth (being careful not to overwork the gluten).
• Bake at 325F for 60-75 minutes.