|Wheat Germ Zucchini Bread|
|The best zucchini bread ever!|
|Wheat germ, pecans, zucchini and sesame seeds added to the batter|
|This bread is delectable…it’s my grandkids favorite.|
|And oh so good!|
Wheat Germ Zucchini Bread
Prep Time: 30 mins
Total Time: 1 hrs 30 mins
Yield: 2 loaves
1 cup vegetable oil
¾ cup sugar
¾ cup brown sugar
2 teaspoons maple flavoring
2 cups shredded zucchini, unpeeled ( abut 3 medium)
1 cup coarsely chopped walnuts or pecans
2 ½ cups flour
½ cup wheat germ
2 teaspoons baking soda
2 teaspoons salt
½ teaspoon baking powder
½ cup sesame seeds (reserve 2 tablespoons to sprinkle on top)
2~9x5 bread pans, greased and waxed paper lined. I use Pyrex glass loaf pans.
Preheat oven to 350 degrees F.
Sift flour, salt, baking powder and baking soda together into a small bowl.
Stir in wheat germ.
In medium bowl using mixer at medium speed, beat granulated sugar, brown sugar, oil, maple flavoring and eggs until thick and foamy, and sugar is dissolved.
With mixer on low speed, gradually add the dry ingredients.
Then add the nuts and sesame seeds along with the zucchini and blend gently into the batter with a rubber spatula.
Pour into prepared pans.
Sprinkle with sesame seeds.
Bake for about 1 hour until top of the bread springs back when lightly touched.
Cool in pans for 10 minutes. .
When ready to remove from pans, slide a knife gently around the edges of the pans to loosen bread.
Slide the bread out and allow to cool completely on on wire racks. Makes 2 loaves