It was good.

Sweet Potato and Zucchini Bread (adapted from this recipe in Bon Appetit)

1 cup all purpose flour

1 cup whole wheat flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup sugar

1/2 cup brown sugar, plus 2 tablespoons for sprinkling

1/4 cup vegetable oil

1/4 cup yoghurt

3 large eggs

1 teaspoon vanilla extract

1 1/2 cups grated zucchini

1 1/2 cups grated peeled sweet potato

1/2 cup chocolate chips

Preheat oven to 350°F. Butter and flour 9x5x3-inch loaf pan. Sift first 5 ingredients into medium bowl. Beat sugar, oil, yoghurt, eggs and vanilla in large bowl until foamy. Mix in zucchini and sweet potato. Add dry ingredients and chocolate chips and stir until just combined. Sprinkle with a few tablespoons brown sugar.

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. Freezes well, too.)