For those of you who participate in Fleet Feet Training Groups or frequent the Fleet Feet Saturday morning events, you may be familiar with the Fleet Feet Sweet Potato and Zucchini Bread. For those of you who are not familiar with these tasty treat, here is some background…
Every Saturday morning, Fleet Feet Davis plays host to over 100 runners. In the month of July, we have two training groups meeting at the store. The 5K “No Boundaries” group for beginning runners is training for the Davisville Moo-nlight 5K. The Half-Marathon group, for more experienced runners, is training for the Davisville Moo-nlight Half-Marathon. Together, these two groups have about 100 runners. Additionally, there are a few Running for Women graduates who meet at the store for their summer “Honor Run” (the run they do during the week without the group). The Golden Valley Harriers competitive running club meets at the store, and brings anywhere from 10-30 runners to Fleet Feet on Saturday morning.
About once a month, Fleet Feet hosts a Saturday event for these runners featuring new products, samples, prizes, and of course, food. The most recent Saturday events have included visits from Nike and Brooks. In June, the Nike Mobile Unit came by with samples of the Nike+ Lunar Glide for folks to take on a test run, product managers from Nike to answer questions, and a raffle for a free entry into the sold-out Nike Women’s Marathon in San Francisco this October. July’s Saturday event will take place this coming Saturday (July 12th), and will feature samples of the latest edition of the Brooks Ghost shoe for test runs, the opportunity to chat up the Brooks tech rep and ask questions, and giveaways of prizes and goodies from Brooks. Following test runs in the shoes, runners will return to the store and will be greeting by a smorgasbord of food. In the past, post-run food has included, Peet’s Coffee, fresh fruit, waffles made to order, fruit smoothies, and the Sweet Potato and Zucchini Bread (the menu this Saturday will feature smoothies and coffee).
The Sweet Potato and Zucchini Bread proved so popular, people came back for seconds, and thirds, and finally had to be cut-off! After all, no one wants to go home with a Sweet Potato hangover Saturday morning. The demand has been so great at Fleet Feet Davis for this delightful treat, we decided to pass along the recipe. To find out more about upcoming events at Fleet Feet Davis, visit our website. Happy Baking.
Sweet Potato and Zucchini Bread
This recipe originally appeared in a 1992 issue of Bon Appétit magazine and came from Debbie Fleming of Townville South Carolina.
- 2 cups all purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups 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, toasted
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.)