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Slices of wheat germ zucchini bread with finely chopped walnuts and a sesame-seed topping, served with butter beside two loaves.

Wheat Germ Zucchini Bread

Toasting the wheat germ gives this zucchini bread a fuller, nuttier flavor before it ever goes into the oven. The maple-scented loaf stays moist and slices beautifully once cooled.

By Betty Lou Gardner2 hr 25 minUpdated 2026-08-25

This Wheat Germ Zucchini Bread is hearty, moist, and full of warm maple flavor with toasted wheat germ, crunchy walnuts, and tender zucchini folded into every slice! Finished with sesame seeds across the top, it’s the kind of old-fashioned quick bread that feels especially good toasted for breakfast or sliced thick beside afternoon coffee.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I don’t skip the maple extract in this one or it just tastes like ordinary zucchini bread. I toast the wheat germ first. The end pieces never last long enough to cool completely.

How to Make Wheat Germ Zucchini Bread

◆
Eggs, vegetable oil, white sugar, brown sugar, and maple extract beaten until thickened and lightly foamy in a vintage mixing bowl.
01

Mix the Wet Ingredients

Beat the eggs, oil, sugars, and maple extract until smooth, thickened, and lightly foamy.

Coarsely shredded unpeeled zucchini being folded into the wet ingredients for wheat germ zucchini bread.
02

Add the Zucchini

Fold the coarsely shredded zucchini evenly into the wet mixture.

Flour, toasted wheat germ, leaveners, salt, and finely chopped walnuts being folded gently into zucchini bread batter.
03

Fold in the Dry Ingredients

Gently add the flour, cooled toasted wheat germ, leaveners, salt, and finely chopped walnuts just until no dry streaks remain.

Wheat germ zucchini bread batter divided between two metal loaf pans and topped evenly with sesame seeds.
04

Top with Sesame Seeds

Divide the batter between the prepared loaf pans and sprinkle sesame seeds evenly over the tops.

Two sesame-topped loaves of wheat germ zucchini bread baking in metal loaf pans.
05

Bake and Cool

Bake until the loaves are set through the centers and the sesame-topped crusts are golden, then cool completely before slicing.

Slices of wheat germ zucchini bread with finely chopped walnuts and a sesame-seed topping, served with butter beside two loaves.

Wheat Germ Zucchini Bread

Toasting the wheat germ gives this zucchini bread a fuller, nuttier flavor before it ever goes into the oven. The maple-scented loaf stays moist and slices beautifully once cooled.

By Betty Lou Gardner

Prep20 minCook1 hr 5 minTotal2 hr 25 minDifficultyEasy
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Ingredients

Scale

Scaling note: Ingredient quantities scale in this recipe. Review equipment capacity, batch arrangement, and cooking time when changing the yield.

Wet Ingredients

Dry Ingredients

Optional Additions

Instructions

  1. ½ cup wheat germ
  2. 3 eggs, 1 cup vegetable oil, 1 cup sugar, 1 cup brown sugar, 3 tsp maple extract
  3. 2 cups zucchini
  4. 2½ cups flour, ½ cup toasted wheat germ, 2 tsp baking soda, 2 tsp salt, ½ tsp baking powder, 1 cup walnuts
  6. ⅓ cup sesame seeds

Nutrition (Approximate Per Serving)

Yield

24 slices (2 loaves) — Serving size: 1 slice

Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.

Calories
240
Carbohydrates
28 g
Protein
3.5 g
Fat
14 g
Saturated Fat
1.5 g
Cholesterol
20 mg
Sodium
330 mg
Fiber
1 g
Total Sugars
17.5 g

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Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

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