Prep 30 mins
Cook 1 hr
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.
- 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
- Grease and flour 2 bread pans.
- Tap out excess.
- Preheat oven to 350 degrees F.
- Sift flour, salt, baking powder and baking soda together into a small bowl.
- Stir in wheat germ.
- Beat eggs until very frothy.
- Add oil, maple flavoring and both sugars and beat until very light and sugar is more or less dissolved.
- This takes awhile.
- You'll need an electric mixer.
- With mixer on low speed, gradually add the dry ingredients.
- Dust nuts lightly with flour.
- Add them along with the zucchini and blend gently into the batter with a rubber spatula.
- Pour into prepared pans.
- (I like the pyrex glass ones best for quick breads.) Sprinkle with sesame seeds.
- Bake for about 1 hour until top of the bread springs back when lightly touched.
- Cool on wire rack for about a half hour.
- When ready to remove from pans, slide a knife gently around the edges of the pans to loosen bread.
- Easy does it.
- Slide the bread out and allow to cool completely on the bread board.
- Cover loosely with a light towel or piece of plastic wrap to keep from drying out.
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.
My family has been making a similar recipe for years and I love it! I substituted oatmeal for the wheat germ. My loaf pans overflowed in the oven so next time I'll try 3 pans.