The zucchini GREW and GREW in this year's garden, so I have been looking for variations on the typical Zucchini Bread. Here is one variation I made this summer, and it went over well!
3 Eggs
1 C Vegetable Oil
1 C Brown Sugar, packed
1 C White Sugar
3 t Maple Flavored Extract
2 1/2 C All-Purpose Flour
1/2 C Wheat Germ
2 t Baking Soda
2 t Salt
1/2 t Baking Powder
2 C Grated Zucchini
1 C Chopped Walnuts (optional of course)
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 & salt.
Stir in zucchini & nuts.
Pour batter into 2 greased and floured bread pans.
Bake at 325 degrees for 1 hour. Cool.
This would be a great bread in late fall - I am definitely going to freeze some zucchini for this one!
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