Mill City Cooks

Wheat Germ Zucchini Bread

By: Bread Festival Bakers

From Tom Kopacek, Bread Festival 2012

Tip: I use unpeeled zucchini if small to medium sized, peel the zucchini if they are large because the skin is not as tender.

Ingredients

  • 4 eggs
  • 1 cup neutral oil
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 Tablespoon vanilla
  • 2 cups shredded zucchini
  • 2 1/2 cups flour
  • 1/2 cup wheat germ
  • 1 Tablespoon cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder

Method

Shred the zucchini and set aside, letting some of the water drain off. Beat the eggs. Add oil, sugars and vanilla. Continue beating until mixture is thick and foamy. Stir in zucchini.

Combine flour, wheat germ, cinnamon, baking soda, salt and baking powder. Stir gently until blended. Bake in 2 greased and floured loaf pans at 350 for 45-50 minutes (if using smaller loaf pans, 35-40 minutes).