Zucchini Wheat Bread

Ingredients

• 2½ cup all-purpose flour
• ½ cup toasted wheat germ
• 2 tsp baking soda
• 1 tsp salt
• ½ tsp baking powder
• 1 cup finely chopped walnuts
• 3 eggs
• 1 cup granulated sugar
• 1 cup firmly packed brown sugar
• 1 cup salad oil
• 1 tbsp maple flavoring
• 2 cup about 4 medium-size zucchini coarsely shredded zucchini
• ⅓ cup sesame seeds

Method

1. In a medium-size bowl, stir together the flour, wheat germ, baking soda, salt, baking powder and walnuts. Set aside.
2. In the large bowl of an electric mixer, beat the eggs until blended. Add the sugars, oil and maple flavoring and continue to beat until the mixture is thick and foamy. Add the flour mixture and stir just until blended. Stir in the zucchini.
3. Divide the batter between 2 greased, flour-dusted 5x9-inch loaf pans. Sprinkle sesame seeds over the batter.
4. Bake at 350 degrees until a wooden pick inserted in the center of the loaves comes out clean (about 1 hour). Let cool in the pans on racks 10 minutes; then turn out on racks. Let cool completely. Wrap airtight; store at room temperature for up to 4 days, or in the freezer up to 1 month.

Notes

Makes 2 loaves.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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