I discovered this recipe - Zucchini Sweet Potato Bread....it is absolutely delicious and super easy!

Zucchini Sweet Potato Bread

adapted from Bon Appetit Magazine, November 1992

2 cups all-purpose flour (I used 1 cup all-purpose and 1 cup whole wheat flour)

2 teaspoons cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon cloves (the nutmeg and the cloves are optional, you’ll just have a less spicy bread)

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

2 cups sugar (I think 1 cup of brown sugar is plenty...possibly even 1/2 cup)

3/4 cup vegetable oil (You can even use 1/2 cup oil and 1/4 cup apple sauce. Less fat.)

3 eggs

1 teaspoon vanilla extract

1 1/2 cup grated zucchini

1 1/2 cup peeled and grated sweet potato

1 cup chopped walnuts (optional but yummy)

1/2 cup dried cranberries (optional)

Preheat oven to 170 degrees C. Butter and flour a 9x5x3- inch loaf pan and set aside. Sift the first 7 ingredients into a medium sized bowl. In a seperate, large bowl, beat the sugar, oil, eggs and vanilla extract. Mix in the zucchini and sweet potato. Add the dry ingredients and stir just to combine. Fold in the nuts and cranberries and stir well.

Transfer batter to prepared pan. Bake until wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Cool 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. (or it is delicious hot)  Can be prepared 1 day in advance. Wrap in foil and keep at room temperature.