Sweet Potato-Zucchini Bread

MAKES 8 SERVINGS (1 LOAF)
2    cups all-purpose flour
2    teaspoons ground cinnamon
1    teaspoon baking soda
1/2    teaspoon baking powder
1/2     teaspoon salt
2    cups sugar
¾    cup vegetable oil
3    large eggs
1    teaspoon vanilla extract
1-1/2 cups grated zucchini
1-1/2 cups grated peeled sweet potato
Preheat oven to 350 degrees. Butter and flour a 9-by-5-by-3-inch loaf pan.
In medium bowl, sift first 5 ingredients; set aside. In large bowl, beat sugar, oil, eggs and vanilla until blended. Mix in grated zucchini and sweet potato. Add dry ingredients; stir well.
Transfer batter to prepared pan. Bake until toothpick inserted into center comes out clean (about 80 minutes). Cool bread in pan on rack 15 minutes. Cut around loaf to loosen from pan. Turn out onto rack; cool completely.
Marianne Thomas

Nutrition facts per serving:  546 calories, 23 g fat, 3 g saturated fat, 79 mg cholesterol, 81 g carbohydrates, 6 g protein, 673 mg sodium, 2 g fiber