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Wheat Germ Zucchini Bread

the.instructor's picture
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Toasted wheat germ 1⁄2 Cup (8 tbs)
  Baking soda 2 Teaspoon
  Salt 1 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Finely chopped walnuts 1 Cup (16 tbs)
  Eggs 3 Large
  Salad oil 1 Cup (16 tbs)
  Granulated sugar 1 Cup (16 tbs)
  Firmly packed brown sugar 1 Cup (16 tbs)
  Maple flavoring 1 Tablespoon
  Coarsely shredded zucchini 2 Cup (32 tbs) (About 4 Medium-Size Zucchini)
  Sesame seeds 1⁄3 Cup (5.33 tbs)

Combine flour, wheat germ, baking soda, salt, baking powder, and walnuts.
Set aside.
In a large bowl, beat eggs with an electric mixer until blended.
Add oil, sugars, and maple flavoring; continue to beat until mixture is thick and foamy.
Add flour mixture and stir just until blended.
Stir in zucchini.
Divide batter equally between 2 greased, flour-dusted 5- by 9-inch loaf pans.
Sprinkle sesame seeds evenly over batter.
Bake in a 350° oven until a slender wooden pick inserted in centers of loaves comes out clean, about 1 hour.
Let cool in pans for 10 minutes; turn out of pans onto racks and let cool completely.
To store, wrap airtight; hold at room temperature for up to 4 days or freeze for up to 1 month.

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Wheat Germ Zucchini Bread Recipe