Mom’s (Healthy and Satisfying) Zucchini Bread


If the holidays ingrained one skill set into the minds of the masses, it was probably baking.  It is Day One post-Christmas and our nerves are still firing at 350 degrees, our fingers still linger with the traces of white flour, and our memory still questions whether our pantry possess Baking Powder (or was it Baking Soda??)  Only problem with this scenario is that we are days away from New Years where resolutions fly of eating better, living better and potentially losing the extra 5lbs you gained eating (all of) your Aunt’s famous Pecan Pie. Here is a trick to fighting the baking urge and still retaining some semblance of health by serving this baked good to your household with confidence that it will a.) taste great b.) not count heavily against your daily intake of food.  Mom’s Zucchini Bread! As far as we see it, it is a win-win!

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One loaf


3 eggs
2 cups sugar
1 cup vegetable or canola oil
1 tsp vanilla
3 cups flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
2 cups grated zucchini


Preheat oven to 300. Grease and flour one loaf pan. Beat eggs until foamy. Add sugar, oil, and vanilla to beaten eggs. Sift dry ingredients together and add to egg mixture. Blend.

Bake at 300 degrees for about 1 hour or until golden brown on outside and cooked throughout.

Simple. Easy. Delicious.