Making Good Use Of Our Produce

Adam and I are starting to get into the swing of things using up the produce we get from Boston Organic. We threw out some sweet potatoes and we're still not sure what to do with the squash we got a few weeks ago so it's now "decorating" our dining room table. However, last night I decided to make use of our current supply of veggies and make this sweet potato and zucchini bread from epicurious.com. I must confess that I didn't follow the recipe directions to "sift," bhte the bread was still deliciously moist and very tasty. Enjoy!

Sweet Potato and Zucchini Bread

2 cups all purpose flour
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 teaspoon vanilla extract
1 1/2 cups grated zucchini
1 1/2 cups grated peeled sweet potato
1 cup chopped walnuts, toasted (optional)

Preheat oven to 350°F.
Butter and flour 2 loaf pans or spray with Baker's Joy.
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.)