{Nourish} Goodbye Summer, Hello Fall! Sweet Potato Zucchini Bread

photo-breadThis recipe is the result of left-over CSA zucchini and a desire to create a simple and healthy breakfast bread. I love using nut flours to boost the nutrient density of baked goods plus I ditched all the refined sugar and opted for maple and applesauce instead. The sweet potato lends to the sweetness of the bread as well.

Zucchini and Sweet Potato Bread

  • 1 cup all purpose spelt flour
  • 1 cup almond flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup maple syrup
  • 1/2 cup apple sauce
  • 1/2 cup oil
  • 3 large eggs
  • 3/4 cup grated zucchini
  • 3/4 cup grated peeled sweet potato

Preheat oven to 375°F. Line a 9X9-inch brownie pan. Sift first 5 ingredients into medium bowl. Beat maple, applesauce, oil and eggs to blend in large bowl. Mix in zucchini and sweet potato. Add dry ingredients and stir well.

Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 40 minutes. Cool bread in pan on rack 15 minutes.

Katie Cavuto MS RD

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