“Recipe of the Week: Zucchini & Sweet Potato Bread”

Zucchini and Sweet Potato BreadZucchini Sweet Potato bread

Yes this is a treat because it contains sugar. But as far as treats go this is a very healthy and satisfying choice.  Skeptics have been pleasantly surprised. 😉

16 servings


2 c flour (I used a mixture of spelt, teff, brown rice and ground flax seeds)
2 tsp cinnamon
1.5 tsp baking soda
.75 tsp baking powder
.25 tsp salt
2 c sugar (Not White Sugar… I used demerara, but suconaut or coconut palm sugar would work.  You also can reduce the sugar for a less sweet bread)
¾ c aroma-free coconut oil or grapeseed oil
3 large eggs
1 tsp vanilla extract
1.5 c grated zucchini
1.5 c grated sweet potato
1 chopped toasted walnuts (optional)

Preheat oven to 350.


Grease and flour a loaf pan.

Stir first 5 ingredients into a medium bowl. Beat sugar, oil, eggs, and vanilla in a large bowl.  Mix in vegetables.  Add dry ingredients to wet and stir well.

Bake 1 hour 20 min. Cool in pan for 15 minutes.

Can be kept at room temperature or be frozen if wrapped well.

Nutritional Information per serving: Calories: 325, Fat: 18.2g, Sodium: 174.4mg, Carbs: 36.5g, Fibre: 2.8g, Sugar: 25.5g, Protein: 4.4g.

Enjoy !


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Lisa Goddard is a Certified Pilates Instructor with special training in Pre and Post-Natal Pilates. She co-owns Balanced Motion Pilates and Yoga Studio in New Liskeard, ON