sweet potato and zucchini bread

                                                 thanks ifood.tv for this gorgeous photo!

My son is a picky eater.  He is three and believes he has developed his own sense of what he likes and doesn't like.  (I beg to differ!) Most foods I want him to eat he won't even try.  Most of the foods I oppose, he loves.  I want to introduce different ways of eating veggies so bread seemed like a good place to start.  Late summer zucchini is sweet and abundant now.  We get them at the local farmer's market for less than $1 each.  I found this recipe on epicurious.com and with a few modifications made a wonderful loaf that my son called "cake".  

• 2 cups all purpose flour (I substituted 1 cup with whole wheat flour)
  
• 2 teaspoons ground cinnamon (1 tsp cinnamon and 1 tsp allspice)
  
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 cups sugar (I cut the sugar in half using only 1 cup)
  
• 3/4 cup vegetable oil (used 1/4 cup of vanilla yogurt and 1/2 cup oil)
  
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini (squeeze out liquid through a strainer)
  
• 1 1/2 cups grated peeled sweet potato (squeeze out liquid through a strainer)
  
• 1 cup chopped walnuts, toasted (optional)

Preheat oven to 350°F. 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.)