Posts Tagged ‘zucchini’

Sweeeet Potato/Zucchini Bread

Sunday, January 11th, 2009

Organic/natural ingredients taste best.

potatobreadOne of my favorite on-the-go, ‘fast food’ lunches in one slice – dense & delicious, just filling enough depending on the size of the slice, and the energy boost I need to get it all done. For a midday satisfying, tasty snack it gives you and your kids energy to spare – a lunchbox must!

Top it with a dollop of cold apple sauce and it’s a terrific dessert.

You’ll need:

1 Cup Unbleached White Flour
1 Cup Whole Wheat Pastry Flour
1 teaspoon Baking Soda
1/4 teaspoon Sea Salt
1/2 teaspoon Baking Powder
1 Cup Cane Organic Sugars
1 Cup Organic Brown (mix ‘n match any organic sugars to your taste)
3/4 Cup Vegetable Oil: you can mix your favorites together i.e. canola & unfiltered corn oils
3 Large Whole Eggs, beaten
1 teaspoon Pure Vanilla Extract
1-1/2 Cups Zucchini shredded and squeezed or pressed between paper towels
1-1/2 Cups Sweet Potato peeled and shredded
1 Cup Walnuts chopped (can also use almonds or pecans)

NOTE: You can also substitute buttermilk or yogurt for the oil.

One glass loaf dish
One large mixing bowl
Parchment paper (optional)
Food processor or hand grater
350 degree oven for about 1 hour 20 minutes

To prepare:

Preheat oven. Butter one 9 X 5 xX3 inch loaf dish. A piece of parchment paper cut to fit inside bottom of dish makes it easier to lift pieces out. Sift first 5 ingredients together into medium bowl. In a large mixing bowl whisk together by hand sugars, oil, eggs and vanilla till well blended. Mix in shredded zucchini and sweet potato. Add nuts and mix thru then dry ingredients stirring all together. Pour batter into loaf dish. Bake about 1 hour/20 minutes in middle of oven or until inserted cake tester comes out clean. Cool on cake rack. Cut it, wrap it, take it to-go – you’re set for the afternoon…or morning.

ABOUT: Wellness Chef Helen Sandler
Lecturer, personal chef, teacher, wellness coach, & speaker, Helen promotes a healthier lifestyle through common sense, organic / natural approach to a happier, positive life.

Helen Sandler is used to being an innovator and at the cutting edge of whole foods whole grains awareness. After graduating from SUNY, New York with a teaching degree, she began to follow her real passion for healthy cooking which took her from Los Angeles to Boston to attend the cooking school of the late and great master Japanese natural chef, Aveline Kushi. Later that passion took her to Kyoto, Japan to continue her studies, where she spent four more years learning the art of healthy Japanese cooking (Seishoku).

As Wellnes Chef Helen she is the featured authority at CTNgreen /wellness with articles in the library there and the virtual paperless magazine at CTNGreen Magazine