Wednesday, October 20, 2010

Zucchini Bread

 Zucchini season is coming to a close.  I still have a few left to work with; but for the most part, the zucchini days of 2010 are over.  Throughout the summer I typically make a zucchini stir fry with most of the reasonably sized ones.  I save the big ones however for zucchini bread.  My mother-in-law gave me this unique recipe years ago.  The unique features are that it is made with wheat germ, maple flavoring instead of the typical vanilla, and sesame seeds sprinkled across the top. 

Recently I spent the better part of a Saturday making zucchini bread.  Here are the loaves waiting very patiently to cool before I popped most of them into the freezer to pull out some cold, winter day to have with a cup of hot tea:

If you look closely, in the bottom right hand corner, you will see one particular loaf in a very cute loaf pan.  Here is a closer view:

Isn't that cute!  My sister, Miki, and her daughter (my niece), Annie, gave it me this summer for my birthday.  It is my favorite loaf pan of all of my loaf pans.  Just looking at it makes me want to go bake something.

Well, now I have gotten side tracked by the cute pan, I guess I should move on to the recipe:

Wheat Germ Zucchini Bread

2 1/2 cups all purpose flour
1/2 cup toasted wheat germ
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 cup finally chopped walnuts
3 large eggs
1 cup canola oil
1 cup granulated sugar
1 cup firmly packed brown sugar
1 Tablespoon maple flavoring
2 cups coarsely shredded zucchini
1/3 cup sesame seeds

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 and flour dusted 5 x 9 loaf pans.  (Actually I've used all sizes, just be sure to adjust the baking time).  Sprinkle sesame seeds evenly over batter.  Bake in 350 deg. oven until a toothpick inserted in center comes out clean  (about 45 min).  Let cool 10 minutes in pans.

Enjoy :-)


koralee said...

Oh my friend...these look amazing..your winter tea will taste soooo yummy.

Thursday hugs to you. xoxoxo

Kar said...

I honestly have never made zucchini bread. Your recipe sounds yummy. I might have to make some now. :)

Sheila said...

I have never had zucchini bread but have seen much about it lately. I have a large zucchini my sister-in-law gave to me; I will have to try your recipe.

Is the pan metal covered with enamel? It is cute; I love the speckled ware.

Anonymous said...

I will have to try this version -- sounds yummy! We finally got a freeze here in Denver last night, so I think Saturday's farmer's market will be the last of the local produce. So sad... Molly