Zucchini is taking over my garden. Goodness, even my hens are tiring of it. I have yet to bake a zucchini bread this summer so since the morning proved cool I could open the windows and bake away without heating the kitchen, or starting the competition between the oven and the air conditioning. So bake I did and tried zucchini bread with a bit of a twist. To brighten the flavor I added lemon zest, and to improve texture I grated a zucchini with the peel and only grated about 1/2 inch deep into the flesh of the zucchini. A bit of wheat germ was added to help with texture and to add a bit of hardiness. It is good – soft and delicious. The recipe makes two large loaves. I love bread recipes that make more than one loaf, it pays to reap double rewards for your baking efforts!
3 eggs
1 cup canola oil
2 cups granulated sugar
1/2 cu dark brown sugar
2 cups zucchini with the peel. Grate down into flesh only about 1/2 inch. Pack grated zucchini tightly to measure.
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 tablespoon lemon zest
2 1/2 cup flour
1/2 toasted wheat germ
2 tablespoons sugar for topping
Cream together the eggs, oil, and sugar until very smooth. Stir in lemon zest and zucchini. Add vanilla. Add baking powder, baking soda, cinnamon, nutmeg, and salt. Mix in wheat germ. Add flour, incorporating it completely. Butter and flour two loaf pans, 8 1/2 by 4 1/2. Divide batter between the two pans. Place in preheated oven and bake 30 minutes. After 30 minutes sprinkle top of each loaf with one tablespoon sugar. Bake an additional 20 – 30 minutes or until pick inserted removes cleanly. Cool for 15 minutes on cooling rack. Remove from pan and enjoy. Bread freezes really well if wrapped tightly in plastic wrap and zipper bag.
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