National Zucchini Day: a recipe to help you push through finals

April 25, 2017

Eleanor Sturt

esturt@uccs.edu

     Some days can be rough with all the responsibilities that students have to take on, but our long schooldays are easier when there is a holiday – especially one with food.

     As students prepare for finals, good study snacks can make a difference in how motivated students become for their lengthy tests.

     In honor of National Zucchini Bread Day on April 25, here is an easy recipe for students who want to celebrate the healthy-sounding slice of heaven.

     This recipe was originally in a cookbook my grandmother gave my mother when she moved to U.S. Over time, we have adjusted the recipe for taste, adding ingredients and eliminating others, but keeping it simple for those who are just beginning to try their hand at baking.

3 eggs, beaten

2 cups sugar

1 cup oil

2 cups zucchini, grated

1 tablespoon vanilla

2 cups flour

1 teaspoon baking powder

1 teaspoon soda

1 teaspoon salt

1 1/2 tablespoon cinnamon

     Heat oven to 375 F. Beat eggs and sugar until creamy. Add oil, zucchini and vanilla. Sift fl our, baking powder, soda, salt and cinnamon together, and add to first mixture. Mix well. Grease two loaf pans and dust them with fl our. Pour in batter. Bake for 50 minutes. Let sit for 10 minutes before removing from pan. Slice and enjoy.