Guess what??  Today is National Zucchini Bread Day!  I can’t let today go by without acknowledging this important holiday!

You see I have three cute little (okay…not so little anymore) boys.  All three of them have food allergies.  My oldest and youngest are both allergic to eggs which always poses a problem when it comes to baked foods.  Eggs are in all cookies, cakes, breads, donuts, etc.  I always feel so bad for them.  So for the last 14 years I have morphed recipes to make them allergy free so they can enjoy all of the yummy treats as well.

Sometimes I am able to make it work and other times it has been a disaster!  So whenever I find good recipes I am always happy to pass them along.

My zucchini bread recipe is particularly good.  Even if my kids were not allergic, I would choose to make this recipe instead of the old one with eggs.  In fact, one of my good friends loves this recipe and it is all she makes even though they don’t have any allergies.

The original recipe came from my Grandma Jo.  She was a wheat farmer’s wife and was a wonderful cook.  I was never able to meet her as she passed away before I was born but my mom has told me all about her and many of her recipes have been passed down to me.  My mom is also a really good cook…..because she learned from the best!!  And therefore, I learned from the best and I am a pretty decent cook as well.

I had to adapt this recipe for the allergies and when I was looking for a substitute for eggs I found on some Vegan website that you can use Soda as a replacement for eggs.  So I gave it a whirl and it is REVOLUTIONARY!!!  It makes the bread so moist and delicious.  You have to try it.  Note: I have tried to use Soda in cakes and other baked goods without much luck but it works wonders for this recipe.

I think my Grandma Jo would love that her recipe makes my family (and other families) so happy, even with a few slight changes.

Want the recipe??

Not Your Average Zucchini Bread

2 cups grated zucchini (equivalent to 2 small zucchinis)

1 overflowing cup oil

1 can of soda (I prefer Rootbeer, but any kind will work)

1 cup sugar

1 tablespoon vanilla

1 tablespoon cinnamon

1 teaspoon baking soda

1 teaspoon salt

¼ teaspoon baking powder

3 cups flour

1 cup nuts (optional- I never put nuts in mine because it would kill my entire family- except me)

Spray 2- 9×5 bread dishes and then add a sprinkling of cinnamon and sugar on the bottom and sides of the pan (just for a bit of crusty deliciousness.  You don’t HAVE TO, but you will be missing out on something spectacular).  Using a mixer, mix all the ingredients together.  Pour into prepared pans.  Bake at 325 degrees for 1 hour or until toothpick comes out clean.  (After they are “done” I like to turn off the oven and open the door and let them sit in the warm oven for 5 minutes or so and let the warmth and smell waft throughout the house).  Let them cool for an hour (or however long you can stand it) and then gently loosen them from the sides (with a knife) and remove it from the pan and watch it disappear before your very eyes.

Are you a zucchini bread lover?  Give this recipe a whirl and let me know what you think!  If you want a PDF version of this recipe, shoot me an email at lisa@photolilo.com and I will send it to you!

Want to know more about allergies, asthma or the benefits of alternative health options like turmeric?  Click here for a great article!