Sweet Potato + Zucchini Bread

Finished Zucchini + Sweet Potato Bread

Finished Zucchini + Sweet Potato Bread

Sweet Potato + Zucchini Bread



·         3 Eggs (as close to room temperature as possible)

·         2 cups White sugar

·         1 cup olive oil

·         2 cups all-purpose flour

·         1 cup whole wheat flour

·         1 cup grated sweet potato

·         1 cup grated zucchini

·         1 teaspoon salt

·         1 teaspoon baking soda

·         ¼ teaspoon baking powder

·         3 teaspoons cinnamon

·         1 cup Almonds

Confession: I am a sucker for any kind of quick bread, pumpkin, banana, doesn’t matter I love them. Because of this gluttonous weakness, I needed to find a way to soothe my guilt when I inevitably eat a family-sized portion. Thus behold this week’s recipe.

In this recipe, I have added sweet potato and zucchini to a basic quick bread setup, as well as subbing some of the all-purpose flour for whole wheat flour. If you really want to go the extra mile, you can use coconut oil instead of butter on top, which is just as tasty.


Step 1: Preparation

Preheat the oven to 350 degrees.

Chop almonds until very fine in a food processor.  Place almond meal in a large bowl.

Step 2: Gathering

Gather and portion the all-purpose flour, whole wheat flour, sweet potato, zucchini, salt, cinnamon, baking powder, and baking soda. As you measure each ingredient mentioned above, place them into the large bowl containing the almonds.

Step 3: Whip and Drizzle

Place eggs and sugar in a mixing bowl. Using a whisk attachment, whip the mixture for about five minutes. The key here is to get the mixture to a light and fluffy state. While whipping, slowly drizzle in olive oil over the course of a minute.

Step 4: Mix and Toss

Use a rubber spatula to scrape the whipped mixture into the bowl containing the remaining ingredients. Toss gently to mix evenly. Make sure do this quickly to prevent thickening as this will make the bread tough.

Step 5: Baking

Place in a standard size, greased, casserole dish and place in oven. Bake for 25 minutes, rotate 180 degrees, and bake for an additional 25 minutes. Remove from oven and let cool to room temperature.

Bearing in mind we are in the middle of the holiday season, this recipe is what I like to call a back-pocket recipe. All this means is this recipe is quick and easy so you can pull it out when you need a gift for Aunt Maggie and Uncle Ralph. If planning to use this recipe for a gifting purpose, split the recipe into three, loaf pans—one loaf as a gift and two for you!


Until next time,

Chef Josh Charles

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All the "Dry Ingredients"

All the "Dry Ingredients"