Recipe of the Month: July 2014 – Zucchini Bread

When it comes to teaching children about nutrition, the most direct route may be through the stomach! “Nutrition education takes on a whole new life when combined with cooking projects” say Habersham’s Culinary Arts Teacher Denise Dorsey.  “Children are more willing to try new healthful foods while nutrition principles taught in the classroom become more relevant (and tasty too). Best of all, cooking in school can be a whole lot of fun!”

ZucchiniBread

Zucchini bread and students with Mrs. Dorsey

Zucchini Bread Recipe by Denise Dorsey

  • 3 eggs
  • 2 c sugar
  • 1 c oil
  • 2 c grates Zucchini
  • 3 tsp vanilla
  • 3 c all purpose flour
  • 1 tsp salt and baking soda
  • 1/4 tsp baking powder
  • 3 tsp cinnamon
  • 1 c walnuts

Beat eggs until light and fluffy. Mix in sugar, oil, zucchini and Vanilla. Mix lightly but well. Sift flour with soda, salt, baking powder, and cinnamon. Mix with zucchini mixture. Stir in walnuts. Pour into greased and floured loaf pans. Bake at 350° about one hour.

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