If you’re looking for a delicious way to add more vegetables and whole-food nutrients into your day, this Sweet Potato Zucchini Bread is the perfect recipe to try at home. Packed with vitamins, fiber, and warm seasonal spices, it’s a healthier twist on traditional quick breads—without sacrificing flavor.
Sweet potatoes bring natural sweetness and a boost of vitamin A, while zucchini adds moisture and extra nutrients. Whether you enjoy it as a breakfast option, snack, or dessert for the family, this recipe is a great way to incorporate wholesome ingredients into your routine.
Why This Recipe Is Good for You
- Sweet potatoes are rich in beta-carotene, vitamin C, and potassium, supporting immune health and heart health.
- Zucchini adds hydration, fiber, and antioxidants while keeping the bread soft and tender.
- Heart-healthy oils, like olive or canola, offer beneficial fats.
- Optional add-ins like nuts, seeds, or dried fruit provide texture and additional nutrients such as omega-3s and antioxidants.
This is a simple, family-friendly recipe that uses everyday ingredients—perfect for busy households and anyone looking for a nutritious baked treat.
Sweet Potato Zucchini Bread Recipe
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- Optional: ¼ tsp ground ginger or allspice
Wet Ingredients
- 1 cup mashed cooked sweet potato
- 1 cup shredded zucchini (squeezed dry)
- ½ cup sugar
- ¼ cup maple syrup or honey
- 2 large eggs
- ⅓ cup oil (canola, olive, or melted coconut)
- 1 tsp vanilla extract
Optional Add-Ins
- ½ cup chopped nuts (pecans or walnuts)
- ½ cup chocolate chips
- ¼ cup dried cranberries
- 2 tbsp flaxseed or chia seeds
Instructions
1. Preheat your oven to 350°F and lightly grease or line a loaf pan.
2. Whisk together the dry ingredients in a medium bowl.
3. In a separate large bowl, combine the sweet potato, sugar, maple syrup or honey, eggs, oil, and vanilla** until smooth.
4. Add the dry mixture to the wet ingredients, stirring gently until just combined—avoid overmixing.
5. Fold in the shredded zucchini and any optional add-ins.
6. Pour the batter into the loaf pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
Enjoying Your Homemade Bread
This bread tastes wonderful warm, but it’s equally good the next day as the flavors deepen. Pair it with a cup of tea or coffee, or pack a slice as a mid-day snack. It also freezes well—simply slice and store in an airtight bag for easy grab-and-go servings. Wholesome recipes like this are a great reminder that healthy eating doesn’t have to be complicated. With just a few pantry staples, you can create something nourishing for yourself and your family.