Wheat Germ Zucchini Bread |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is the best zucchini bread I've ever made or eaten for that matter. Given to me by a friend years ago. I've lost contact with her now, but not her zucchini bread. Fond memories, both. Ingredients:
3 eggs |
1 cup vegetable oil |
1 cup sugar |
1 cup brown sugar |
3 teaspoons maple flavoring |
2 cups shredded zucchini, unpeeled (abut 3 medium) |
1 cup coarsely chopped walnuts or 1 cup pecans |
2 1/2 cups flour |
1/2 cup wheat germ |
2 teaspoons baking soda |
2 teaspoons salt |
1/2 teaspoon baking powder |
1/3 cup sesame seeds |
Directions:
1. Grease and flour 2 bread pans.
2. Tap out excess.
3. Preheat oven to 350 degrees F.
4. Sift flour, salt, baking powder and baking soda together into a small bowl.
5. Stir in wheat germ.
6. Beat eggs until very frothy.
7. Add oil, maple flavoring and both sugars and beat until very light and sugar is more or less dissolved.
8. This takes awhile.
9. You'll need an electric mixer.
10. With mixer on low speed, gradually add the dry ingredients.
11. Dust nuts lightly with flour.
12. Add them along with the zucchini and blend gently into the batter with a rubber spatula.
13. Pour into prepared pans.
14. (I like the pyrex glass ones best for quick breads.) Sprinkle with sesame seeds.
15. Bake for about 1 hour until top of the bread springs back when lightly touched.
16. Cool on wire rack for about a half hour.
17. When ready to remove from pans, slide a knife gently around the edges of the pans to loosen bread.
18. Easy does it.
19. Slide the bread out and allow to cool completely on the bread board.
20. Cover loosely with a light towel or piece of plastic wrap to keep from drying out.
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