Wheat Germ Zucchini Bread
Wheat Germ Zucchini Bread offers a moist, flavorful loaf combining the earthiness of toasted wheat germ and the freshness of shredded zucchini. Slightly sweet with nuts and sesame seeds, it’s perfect for breakfast, snack, or teatime, appealing to health-conscious bakers seeking a hearty, nutritious treat.
Ingredients
Instructions
- Beat eggs; add oil, brown sugar, and maple flavoring and beat until thick and foamy.
- Stir in shredded zucchini, flour, wheat germ, baking soda, salt, baking powder, and chopped walnuts.
- Divide batter into two greased 5 x 9-inch loaf pans.
- Sprinkle sesame seed on top of each loaf.
- Bake at 350°F (175°C) for 1 hour, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a healthier twist, you can substitute half of the oil with applesauce or Greek yogurt. If you want to enhance the flavor, consider adding a teaspoon of cinnamon or nutmeg. Make sure to squeeze excess moisture from the zucchini to avoid a soggy bread. For a nut-free version, simply omit the walnuts or replace them with sunflower seeds.
Serving Suggestions
This Wheat Germ Zucchini Bread is delightful served warm with a pat of butter or cream cheese. It pairs beautifully with a cup of coffee or tea for breakfast or an afternoon snack. For a heartier meal, serve it alongside a bowl of Easy Black Bean Soup for a satisfying lunch.
Storage & Reheating
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. To freeze, wrap slices tightly in plastic wrap and place them in a freezer bag for up to 3 months. Reheat slices in the microwave for a few seconds or toast them for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Wheat Germ Zucchini Bread contains roughly 951 calories, with 16g protein, 52g carbohydrates, and 80g fat. It is an excellent source of protein (32% of the Daily Value), iron (27% of the Daily Value), and dietary fiber (25% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1730mg per serving (75% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. It's best to use a mix of both for a lighter loaf while still benefiting from the whole grain nutrition.
What can I use instead of eggs in this recipe?
You can replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) for a vegan option.
How do I know when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean. Additionally, the top should be golden brown and spring back when lightly pressed. If the top browns too quickly, you can cover it with foil during the last few minutes of baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).