As I mentioned in my last post, I try to serve simple, nourishing and interesting breakfasts. These meals often consist of a baked item...usually featuring what my garden is prolifically producing. I suppose it comes as no surprise then that we are serving-up a lot of zucchini bread/muffins these days. I make a couple dozen loaves, freeze them and serve this garden delicacy throughout the year to guests, workshop attendees and my husband. It is one of the best breads I have ever made and people ask for the recipe all the time. My brother Jay, who is an amazingly good cook, shared this recipe with me in the late 70's...so we have been eating it for close to 40 years and have not grown weary of it.
Zucchini Bread makes two loaves
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar
2 cups shredded zucchini
2.5 cups flour
1/2 cup wheat germ
2 tsp. baking soda
2 tsp. salt
1/2 tsp. baking powder
1/3 cup sesame seeds
Preheat oven to 350. Combine first five ingredients in a mixer. In a separate bowl, combine the dry ingredients. Add to the mixer and blend well.
Pour batter into two greased loaf pans and sprinkle with sesame seeds. Bake for one hour. (Do not omit the sesame seeds. Hard to believe but this addition makes all the difference in whether or not this bread is special.)
This recipe also makes four smaller loaves ( if you happen to have the smaller bread pans). Having the smaller version available allows me to better cater to each particular crowd I am serving it to. It also makes great muffins... if you are inclined.