Serving : makes 2 loaves


  • 2 cups                                Zucchini, coursely chopped (about 4 medium zucchini)
  • 3                                         eggs
  • 1 cup                                  salad oil
  • 1 cup                                  granulated sugar, can use 3/4 cup
  • 1 cup                                  brown sugar, lightly packed, can use 3/4 cup
  • 3 teaspoons                     maple flavoring
  • 2 1/2 cups                        all purpose flour
  • 1/2 cup                             toasted wheat germ
  • 2 teaspoons                     soda
  • 2 teaspoons                     salt
  • 1/2 teaspoon                   baking powder
  • 1 cup                                 walnuts or pecans, chopped
  • 1/2 cup                             sesame seeds, can use 1/3 cup

With a rotary mixer, beat the eggs to blend, add oil, sugar and maple flavoring and continue beating until mixture is thick and foamy. Using a spoon stir in zucchini. Combine the flour, wheat germ, soda, salt, baking powder and nuts. Stir gently in zucchini and mix until blended.

Divide the batter equally between 2 greased and floured 5.9 inch loaf pans.

Sprinkle with sesame seeds over tops of each loaf.

Bake at 350 degrees for 1 hour or until wood pick comes out clean.

Cool in pan for 10minutes

Turn out onto wire racks to cool.

NOTES: Genie had a luncheon for me a couple of years ago at her house on Lower Long Lake. It was a beautiful spring day and we ate outside on the patio. The garden and lake made a quite lovely setting. She served this bread along with a salad. Everything was tasty. Diane Vandevelde, Barb Perry and Valerie Manaia were the other guests.

Recipe By : Genie Lanthorne

In Categories : ALL OLD RecipesBreads

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