Zucchini and Sweet Potato Muffins
seen on Joy the Baker (by Amy)
originally seen in Bon Appetit, November 1992
2 c. all-purpose flour (I used 1 c. AP and 1 c. whole wheat)
2 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1/4 tsp. cloves
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 c. sugar (I used 1 c. granulated and 1 c. brown)
3/4 c. vegetable oil (I used 1/4 c. oil, 1/4 c. applesauce, and 1/4 c. apple juice)
1 tsp. vanilla extract
1 1/2 c. grated zucchini
1 1/2 c. peeled and grated sweet potato
1 c. chopped walnuts (optional)
1/2 c. dried cranberries (optional)
1. Preheat oven to 400 degrees for muffins or 350 degrees for a loaf of bread.
2. Spray standard-sized muffin time with baking spray or prepare with paper liners. For a loaf of bread, butter and flour a loaf pan and set aside.
3. Sift the first 7 ingredients into a medium sized bowl.
4. In a seperate, large bowl, beat the sugar, oil, eggs and vanilla extract.
5. Mix in the zucchini and sweet potato.
6. Add the dry ingredients and stir just to combine.
7. Fold in the nuts and cranberries, if using, and stir well.
8. Transfer batter to prepared tin or pan.
9. For muffins, bake until wooden toothpick inserted in center comes out clean, 18-20 minutes. For a loaf of bread, bake until wooden pick inserted in center comes out clean, about 1 hour and 20 minutes.
10. Cool muffins or bread in pan on a rack for 15 minutes. Loosen the edges of the bread with a butter knife and turn out on a rack to cool completely. Can be prepared 1 day in advance. Wrap in foil and keep at room temperature.