Tuesday, August 13, 2013

Zucchini, Zucchini and More Zucchini or Wheat Germ Zucchini Bread

Wheat Germ Zucchini Bread
My garden has been very productive this summer. The zucchini plants are going crazy. If you’ve ever grown zucchini, you know how fast this prolific plant will deliver it’s wonderful fruit.  It seems that, all at once, the onslaught of the zucchini begins. I’ve grilled them, used them in salads and given them away. That still leaves me with way too many.  So, when you have a ton of zucchini to use, you make zucchini bread! The bread I’m sharing with you today is from an old Farm Journal cookbook.  It’s been a favorite in our house for many years. A crunchy loaf made with nuts, sesame seeds, and wheat germ. The maple flavor gives this bread such a unique flavor.  Utterly delicious!  So, when your garden gives you an abundance of zucchini, you might want to try this zucchini bread!


The best zucchini bread ever!
Zucchini anyone?
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

Ingredients:
3 eggs
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)

Directions:
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

25 comments:

  1. This looks great, Kathy! I have been in zucchini overload from my CSA...

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  2. Kathy, this is one scrumptious zucchini bread!! I really love the add of wheat germ and sesame seeds.

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  3. Kathy this is just about the most beautiful zucchini bread I have ever seen!

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  4. I can remember years when the zucchini was so prolific the joke was you better lock your car doors during church or your car would be filled with zucchini! But this year I do not have any zucchini so yours looks particularly beautiful. Your recipe looks great and the wheat germ is such a good idea. Thank you!

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  5. Kathy, this is my kind of bread - healthy with veggies in the batter and with a beautiful warm color! It looks utterly delicious and I can understand that it would be your grand-kids favorite bread!
    Have a lovely Wednesday, Kathy!

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  6. Thanks for sharing this recipe. I have zucchini that I need to cook up. I will be baking this yummy loaf soon:)

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  7. Your blog motto is how I live my life. Lots of cookies!
    Just found you today. Thanks for stopping by my blog, too.
    Great stuff here. Gotta try this zucchini bread...

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  8. I remember that recipe from Farm Journal Kathy. In my "younger" days I was on quite the wheat germ kick. (it really is soooo goood for you:) I made this recipe whenever the garden Blessed us with oh so many Zucchini. I'm yet to make zucchini bread this Summer but if I do, I'll remember this recipe.

    Thank you so much for sharing...

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  9. This sounds so good Kathy, I love all the good stuff in here. Some of those old recipes are really the best!

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  10. Really I love zucchini ! in sweets like cakes and savoy dishes!
    This cake look awesome Kathy! I bookmarked!xo

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  11. What perfect, delicious slices, Kathy! I love the added wheat germ and sesame seeds..yummy!

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  12. Your addition of all those seeds and nuts makes this sound and look even more delectable! Thank you for sharing it with us Kathy!

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  13. I love how healthful this is! Such a perfect way to use up extra zucchini!

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  14. Zucchini bread was the first way I ever ate zucchini, and I'm still a fan. Yours looks great!

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  15. I'm bookmarking this one Kathy-looks like a zucchini bread that I will just love!

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  16. Dear Kathy, I am glad to hear that your garden is growing beautifully. I cannot say the same! lol. I am happy with the basil, but the rest is not cooperating! Perhaps it is all the salt in the soil from Sandy.
    Well, on to the zucchini bread which looks wonderful. The old cookbooks seem to always have the tastiest recipes and this looks like no exception. Blessings dear. Catherine xo

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  17. I like this interesting twist on zucchini bread! It looks really yummy, especially with the sesame seeds.

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  18. Such delicious looking zucchini bread!

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  19. This bread must have been wonderful with the maple and nuts. Everyone I know has a garden full of zucchini this time of year.

    Hope you have a lovely weekend.
    Sam

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  20. Heres the perfect excuse to eat a whole loaf its healthy! (SMILE) and I could do that! Nice one!

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  21. Just mouthwatering…looks delicious!

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  22. Kathy, that bread looks perfect and delicious. Have you ever cooked just the zucchini flowers in a batter? That's an old
    Italian thing, but I can't get my hands on the flowers nowadays. Have a great weekend.

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  23. This looks moist and delicious. My family would love this bread. I really like the recipes you share with us. There is never a false note. I hope your weekend is off to a great start. Blessings...Mary

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  24. I have a hard time being interested in zucchini, except when it comes to baking. This recipe is very interesting Kathy, with the sesame seeds and maple!

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