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Sweet Potato Zucchini Kugel

Sweet Potato Zucchini Kugel

A Shabbat classic kugel with a twist. Tastes great hot or cold, enjoy!  

  • Duration
  • Cook Time
  • Prep Time
  • 6-8Servings


  • 2 sweet potatoes
  • 2 zucchini
  • 4 eggs
  • ⅓ cup almond milk
  • Dash of cinnamon
  • 1 teaspoon vanilla extract
  • ⅓ cup agave nectar
  • 2 tablespoons stevia
  • 1 cup white whole wheat flour or whole wheat pastry flour
  • ¼ cup oil
  • 1 teaspoon baking powder
  • 2 teaspoons oil


1. In a food processor, shred the sweet potatoes and zucchini.

2. In a large mixing bowl add eggs, milk, sugars, vanilla and oil. Mix and slowly add flour.

3. Pour into prepared baking pan. Use a 9-inch pan for a thicker kugel or a 9- by 13-inch pan for a thinner one. Add 2 teaspoons of oil on top of your batter to give it an extra crispy taste.

4. Bake at 350° F for about 45 minutes until golden brown.