Zucchini And Sweet Potato Loaf - cooking recipe

Ingredients

1 1/2 cups grated uncooked peeled sweet potatoes
1 1/2 cups grated garden unpeeled zucchini
1 cup chopped pecans
2 cups all purpose unbleached flour
2 teaspoons ground fresh cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups granulated sugar
3/4 cup canola oil
3 large eggs
2 teaspoons vanilla

Preparation

Preheat oven to 350 degrees F.
Grease and flour a 9 x 5 x 3 inch loaf pan.
Sift flour, cinnamon, soda, baking powder, and salt.
Beat sugar, oil, eggs, and vanilla extract in a large bowl.
Mix in the grated vegetables.
Combine the dry ingredients and nuts.
Pour into prepared pan.
Bake 70 minutes, or until tester comes away clean.
Cool in the pan 20 minutes.
Then invert onto cooling rack.
When completely cooled wrap in foil, store at room temp.
Nice moist loaf.
Can be prepared the day before serving.