RECIPE ALERT: Zucchini Bread

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Nowadays, carbs are gaining a bad reputation. Typically categorized as unhealthy, breads are viewed as containing empty calories and lacking nutritional value. This development has put bread on many people’s list of foods to be avoided. However, our zucchini bread is anything but unhealthy, containing over 2 servings of vegetables. Despite its vegetable base, though, ours doesn’t taste healthy. Our zucchini bread is the perfect guilt-free treat that will have even the most devout carb naysayer indulging in the bread basket.


Makes 3 9 inch loaves
1 ½ cups oil 
3 cups whole milk 
12 whole eggs 
9 cups all-purpose flour 
3 cups sugar 
1 cup brown sugar 
1 tablespoon baking powder
1 tablespoon baking soda  
1 tablespoon salt 
6 cups shredded zucchini 


Preheat oven to 350 degrees. Mix all wet ingredients in a medium-sized bowl. Mix all dry ingredients in a separate bowl, and add the shredded zucchini. Combine the wet and dry mixes into a smooth batter. Be careful not to over-mix, as it could affect the quality of the bread. Grease the loaf pan and fill the pan halfway with the batter. Place the pan into the oven and bake for 30 minutes. To test for doneness, place a toothpick into the center of the bread and remove it. Bake until the toothpick comes out clean. Remove the bread from oven, and let it cool. If desired, dust with powdered sugar to your liking. Slice and enjoy, free of remorse!

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