Well, my first attempt at vintage Sweet Potato Buns was a complete flop, unless you count the outcome a success for dog treats. Then, I suppose, it wasn't a complete flop. For what the vintage recipe was lacking last week, the Epicurious recipe for Zuchini Sweet Potato Bread made up for it this week.
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
1 1/2 cups grated peeled zucchini
1 1/2 cups grated peeled sweet potato
1 cup chopped walnuts or more, toasted
Zuchini Sweet Potato Bread
2 cups all-purpose flour2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3 large eggs
1 tablespoon vanilla extract
1 1/2 cups grated peeled zucchini
1 1/2 cups grated peeled sweet potato
1 cup chopped walnuts or more, toasted
Preheat oven to 350°F.
Spray 2 loaf pans with a non-stick cooking spray.
Sift dry 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 about 1 hour 15 minutes. Cool bread in pan on rack 15 minutes. Cut around bread to loosen. Turn out onto rack and cool completely.
