Try this Sweet Potato And Zucchini Bread recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350F. Butter and flour 9x5x3-inch loaf pan. 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.) Makes 1 loaf. Bon Appetit November 1992
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Serving Size: 1 Serving (2934g) | ||
Recipe Makes: 1 | ||
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Calories: 9280 | ||
Calories from Fat: 2993 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 332.6g | 443 % | |
Saturated Fat 45.5g | 228 % | |
Monounsaturated Fat 117.8g | ||
Polyunsanturated Fat 147.8g | ||
Cholesterol 3172.5mg | 976 % | |
Sodium 2538.7mg | 88 % | |
Potassium 3490mg | 92 % | |
Total Carbohydrate 1478.2g | 435 % | |
Dietary Fiber 32.9g | 132 % | |
Sugars, other 1445.3g | ||
Protein 159.9g | 228 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9280
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