I’ve been on my family medicine rotation for three weeks now, and I feel like I’ve come such a long way! As an introvert who was most interested in pathology before the start of medical school, I’m amazed how much that’s changed. I feel incredibly rewarded listening to patients and helping them with their concerns, be it a cough and shortness of breath, feeling like the room is spinning, having electric pain shooting down their legs, etc, etc. A lot of family medicine is preventative medicine, meaning annual well-exams. As a result, I’ve also been counseling on blood pressure, blood sugar, and cholesterol quite a bit. Today’s recipe was inspired by the goal of eating healthier. While sure, baked goods and carbohydrates aren’t “healthy,” there’s a spectrum, and we can choose to be on the healthier end of it. I put the ingredients into myfitnesspal to see the stats (see right). While substituting vegetable oil for coconut oil and/or reducing the sugar would scooch this recipe even further towards the healthy end of the spectrum, I’m pretty satisfied with the current results. Crunchy on the outside, moist on the inside, savory and mildly sweet, this healthier zucchini bread is simple and summer-ready!
Healthier Zucchini Bread
Makes 1 loaf (6 servings)
- 1 large zucchini (250g), grated
- 2 eggs
- 1/4 cup coconut oil, melted
- 1/4 cup sugar
- 180g flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- Preheat the oven to 350F.
- In a large bowl, combine zucchini, eggs, coconut oil, and sugar.
- In a medium bowl, combine flour, baking soda, and salt.
- Stir the dry ingredients into the wet ingredients.
- Pour the batter into a coconut-oiled loaf pan and bake for 1hr.