Wheat Germ Zucchini Bread

Wet Ingredients

• 3 eggs
• 1 cup vegetable oil
• 1 cup sugar
• 1 cup brown sugar — packed
• 3 teaspoons maple extract
• 2 cups zucchini — coarsely shredded

Dry Ingredients

• 2 ½ cups all-purpose flour
• ½ cup wheat germ — toasted and cooled
• 2 teaspoons baking soda
• 2 teaspoons salt
• ½ teaspoon baking powder
• 1 cup walnuts — finely chopped
• ⅓ cup sesame seeds

Optional Additions

• pecans (optional) — chopped
• raisins (optional)
• cranberries (optional) — dried
• Cinnamon (optional) — ground
• nutmeg (optional) — ground

1. Prepare the Oven and Pans: Arrange an oven rack in the center position and preheat the oven to 350°F. Spread the wheat germ in an even layer on a small rimmed baking sheet. Toast for 5–10 minutes, stirring once or twice, until fragrant and lightly browned. Let it cool completely. Grease and flour two 9x5-inch metal loaf pans.½ cup wheat germ
2. Mix the Wet Ingredients: In a large mixing bowl, beat the eggs with a hand mixer or stand mixer for about 30 seconds, until blended and lightly foamy. Add the vegetable oil, granulated sugar, brown sugar, and maple extract. Beat for 2–3 minutes, until thickened, smooth, and lightly foamy.3 eggs, 1 cup vegetable oil, 1 cup sugar, 1 cup brown sugar, 3 tsp maple extract
3. Add the Zucchini: Using a rubber spatula, fold the coarsely shredded zucchini into the wet mixture until evenly distributed.2 cups zucchini
4. Combine the Dry Ingredients: In a separate medium mixing bowl, whisk together the all-purpose flour, cooled toasted wheat germ, baking soda, salt, and baking powder until evenly blended. Stir in the finely chopped walnuts.2½ cups flour, ½ cup toasted wheat germ, 2 tsp baking soda, 2 tsp salt, ½ tsp baking powder, 1 cup walnuts
5. Finish the Batter: Add the dry ingredients to the zucchini mixture in three additions, folding gently with the rubber spatula after each addition. Stop as soon as no dry flour streaks remain. Do not overmix.
6. Fill the Pans: Divide the batter evenly between the prepared 9x5-inch loaf pans and smooth the tops. Sprinkle the sesame seeds evenly over both loaves.⅓ cup sesame seeds
7. Bake: Place the pans side by side on the center oven rack, leaving space between them for air circulation. Bake for 55–65 minutes, beginning to check at 50 minutes. If the tops become deeply browned before the centers are set, tent the loaves loosely with foil. The bread is done when the tops spring back lightly and a wooden skewer inserted into the center comes out without wet batter.
8. Cool: Set the pans on a wire cooling rack for 10 minutes. Carefully turn the loaves out onto the rack and let them cool for at least 50 minutes before slicing.