Sweet Potato and Zucchini Bread

I received a bag full of zucchini from a couple of Moises' employees. What better way to use up zucchini than in zucchini bread. I came across this recipe on epicurious.com that turned out absolutely delicious and moist. I made some changes such as using whole wheat flour and worked well. It reminded me a little of bran muffins which I love. I cut the sugar in half and ended up being perfect for my taste, otherwise it would have tasted more like cake, and that wasn't what I was after. And finally I omitted the nuts. I love nuts but not in cakes and cookies.

• 2 cups all purpose flour (I used whole wheat flour)
  
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 cups sugar (I used 1 cup sugar---1/2 white and 1/2 brown sugar)
  
• 3/4 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini
• 1 1/2 cups grated peeled sweet potato
• 1 cup chopped walnuts (optional)
  

Preparation

Preheat oven to 350°F. Butter and flour 9x5x3-inch loaf pan. Sift first 5 ingredients into medium bowl. Beat sugar, oil, eggs and vanilla to blend in large bowl. Mix in zucchini and sweet potato. Add dry ingredients and walnuts and stir well.

Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. Cool bread in pan on rack 15 minutes. Cut around bread to loosen. Turn out onto rack and cool completely. (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature.)