Zucchini sweet potato bread

This is my favorite quick bread recipe, and happily, both zucchini and sweet potatoes are in season right now! I first came across this recipe on Joy the Baker, and I've modified it to use white whole wheat flour, and also cut down on the sugar, because I don't like quick breads to be too sweet. This bread is hearty, moist, and flavorful, and makes a great breakfast...or afternoon snack...or dessert. And though I wouldn't exactly call it healthy, I think wholesome is an appropriate description. Enjoy!

Zucchini sweet potato bread
Adapted from this recipe

2 cups white whole wheat flour
2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground nutmeg
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3/4 cup white sugar
3/4 cup brown sugar
3/4 cup vegetable oil (I substitute a 4 oz. container of applesauce for some of the oil)
3 large eggs
1 tsp vanilla extract
1 1/2 cups grated zucchini
1 1/2 cups grated sweet potato
1 cup chopped walnuts

Preheat oven to 350 deg F. Butter and flour a 9x5x3-inch loaf pan. Sift flour, spices, baking soda, baking powder, and salt into a medium bowl. In a large bowl, beat together the sugar, oil, eggs, and vanilla. Stir in the grated zucchini and sweet potato. Mix in the dry ingredients and the walnuts, and combine well.

Transfer the batter to the prepared loaf pan. Bake in preheated oven until a wooden toothpick inserted into the center of the loaf comes out clean, about 1 hour 20 mins. Cook the bread in the pan for 15 minutes. Loosen edges with a plastic knife and turn out onto a cooling rack. Cook bread completely before slicing. Leftover slices freeze really well.