Wheat Germ Zucchini Bread

READY IN: 1hr 30mins
Recipe by Mary Leverington

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.

Top Review by kmu58927

this recipe really made excellent loaves. I made several for a charity function because I had a pack of wheat germ and thought to use it. - I kept one loaf for ourselves to test - I didn't want to give away something that was inedible! Yummy!! I did some minor substitutions - didn't have enough zucchini so added grated carrot - for flavouring used a tspoon of maple syrup and tspoons vanilla essence.

Ingredients Nutrition


  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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