Bake with vegetables and make them into sweets, after you’ve had them savory in nourishing meals. How can you not like something so versatile. Make use of everything, even with your foods. If you don’t like sweet potatoes in soup, perhaps you will enjoy them in sweet bread freshly baked and put into a box that everyone at work can sample, having an extra loaf to take to the neighbor as a gift prestinely wrapped. It is gratifying giving foods baked and cooked to others. Sometimes it is the best thing you can give, the best that anyone can have.
– Skirt in the Kitchen –
Preheat oven at 350 degrees…
2 1/3 cups sugar
2/3 cups water
2/3 cups oil
4 large eggs whisked well
2 cups pureed sweet potatoes
1 cup grated zucchini
1/2 to 3/4 cups semi-sweet chocolate chips
3 1/3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons Kosher salt
1 1/8 teaspoon ground cinnamon
1/2 teaspoon baking powder
Straight-lime juice into powdered sugar for icing drizzle
Whisk together sugar, oil, water, eggs; stir in sweet potato puree, grated zucchini and chocolate chips. Fold in dry ingredients; turn into lightly greased loaf pans and bake for 50 minutes, approximately. Insert tester or toothpick in center to check for doneness.
Let cool 20-25 minutes on a cooling rack before removing from loaf pans. You may want to brush a loaf with honey, the second loaf with lime-powdered sugar drizzle. Make sure that the powdered sugar has been sifted, first.
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