Whole Wheat Sweet Potato Applesauce Zucchini Bread

more conveniently referred to as the fruit and veggie bread!

This recipe uses 100% whole wheat flour -- in white wheat flour.

I've gotten a few questions over the past few weeks about white wheat flour so, insert interlude here:

White whole wheat flour is whole wheat flour made from white berries rather than red wheat berries, hence the lighter color.  Not only that -- it's just as nutritious as wheat flour from red berries, but it has a fine enough texture that it can be substituted well for all-purpose flour.  In fact, at our house, we no longer buy all purpose flour, it's white wheat and red wheat for us!

Okay, that aside -- this recipe uses whole wheat, applesauce, sweet potato and zucchini!  And, yes, it tastes good.

 Next time I make it, I'm going to try using honey or molasses as a sweetener.  

It's a bread I can feel good about eating for breakfast... or as a dessert!

Whole Wheat Sweet Potato Applesauce Zucchini Bread - Adapted from Nave Family Food
{Print Recipe}

2 C white wheat flour
2 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 C sugar
1/2 C applesauce
2 eggs
1 tsp. vanilla
1 C sweet potato puree
1 1/2 C shredded zucchini

In a large bowl, combine the flour, cinnamon, salt, soda and powder.

Next, add in the sugar.

Then, add in the applesauce, eggs, vanilla, sweet potato and zucchini.

Mix until just moist.

Pour into a lightly greased bundt pan, or a large loaf pan.

Bake at 350 for ~1 hour, or until lightly browned and a toothpick inserted in the center comes out clean.

Cool in the pan for 5-15 minutes, then invert onto a cooling rack for complete cooling.

Wait until the bread is cooled before trying to slice it.  As challenging as it might be, it's worth the wait.

For an extra special treat -- toast a slice the next day... warm and crunchy... YUM!

This recipe is linked to:

• Tasty Tuesday
• Tempt My Tummy Tuesday