Zucchini Sweet Potato Bread

Zucchini Sweet Potato Bread from Hogwash

2 cups whole wheat flour
1 cup flour
1/2 cup cornmeal
1 1/2 teaspoons baking soda
1 teaspoon salt
1 tablespoon cinnamon
2 cups sugar
3 eggs
1 cup oil
2 teaspoons vanilla
2 cups grated zucchini
2 cups grated sweet potato

Preheat the oven to 325 degrees. Grease and flour bundt pan.

Whisk the flours, cornmeal, soda, salt and cinnamon together.

Whip the sugar and eggs for 2 minutes on medium-high speed, until light. Add the oil and vanilla and mix to blend. Add the dry ingredients a bit at a time, mixing until the flour is just incorporated. Stir in the zucchini and sweet potato.

Bake 60 to 70 minutes, or until a toothpick comes out clean. Cool 20 minutes in pan, then transfer to rack to cool to room temperature. Store wrapped in foil.