Wheat Germ Zucchini Bread Recipes

MAPLE ZUCCHINI BREAD

Maple Zucchini Bread image

A moist zucchini bread with the flavor of maple.

Provided by Marian Collins

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Yield 24

Number Of Ingredients 12

Ingredients

3 eggs
1 cup vegetable oil
1 cup packed brown sugar
1 cup white sugar
3 teaspoons maple flavored extract
2 ½ cups all-purpose flour
½ cup wheat germ
2 teaspoons baking soda
2 teaspoons salt
½ teaspoon baking powder
2 cups grated zucchini
1 cup chopped walnuts

Steps:

In a mixing bowl, beat the 3 eggs; add oil, sugars and flavoring, mixing until foamy. Blend in the flour, wheat germ, baking powder, soda, and salt. Stir in zucchini and nuts. Pour batter into 2 greased bread pans
Bake at 325 degrees F (165 degrees C) for 1 hour. Cool.

Nutrition Facts : Calories 248 calories, Carbohydrate 29.6 g, Cholesterol 23.3 mg, Fat 13.3 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 1.7 g, Sodium 321.8 mg, Sugar 17.7 g

WHOLE WHEAT ZUCCHINI BREAD

Whole Wheat Zucchini Bread image

I took an old favorite and juiced it up by cutting the white sugar completely, replacing with honey and brown sugar to reduce the total sweetener by half. I also cut the oil back to 25 percent and introduced one-third whole wheat flour. The results are in; it's even better than the original! I like to use the huge zucchini that didn't get picked on time, as long as it's still green and healthy. This is a large batch recipe, but you can easily cut it in half.

Provided by Sallie Hagen

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h10m

Yield 36

Number Of Ingredients 13

Ingredients

6 eggs, beaten
1 cup honey
1 cup packed brown sugar
½ cup canola oil
1 teaspoon vanilla extract
2 cups whole wheat flour
4 cups all-purpose flour
2 tablespoons ground cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
4 cups grated zucchini
1 cup chopped walnuts

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease three 8x4 inch loaf pans and set aside.
In a large bowl, whisk together the eggs, honey, brown sugar, oil and vanilla. Combine the whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda and salt; stir into the wet ingredients until moistened. Gently stir in the zucchini and walnuts until evenly distributed. Divide batter evenly between the prepared pans.
Bake for 50 to 60 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. Cool in the pan until cool enough to touch, then turn out onto a wire rack to cool completely. Wrap in plastic wrap or store in a plastic bag when cool.

Nutrition Facts : Calories 189.9 calories, Carbohydrate 30.6 g, Cholesterol 31 mg, Fat 6.4 g, Fiber 1.8 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 242.1 mg, Sugar 14.1 g

WHEAT GERM ZUCCHINI BREAD

Wheat Germ Zucchini Bread image

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.

Provided by Mary Leverington

Categories Quick Breads

Time 1h30m

Yield 2 loaves

Number Of Ingredients 13

Ingredients

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

Steps:

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.

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