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Zucchini Bread (Green Street inspired)


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Rate this recipe 3.8/5 (23 Votes)


  • 3 eggs
  • 1 cup salad oil
  • 1 cup each granulated sugar and firmly packed brown sugar
  • 1/4 cup molasses
  • 2 teaspoons maple flavoring
  • 2 cups coarsely shredded unpeeled zucchini (about 3 medium-size)
  • 2 1/2 cups all-purpose flour, unsifted
  • 1/2 cup wheat germ
  • 2 teaspoons each baking soda and salt
  • 1/2 teaspoon baking powder
  • 1 cup finely chopped walnuts, opt.
  • 1/3 cup sesame seeds



Step 1

Beat eggs until frothy; add oil, sugars, molasses and maple flavoring, and continue beating until mixture is thick and foamy. Stir in shredded zucchini.

In a separate bowl, stir together flour, wheat germ, soda, salt, baking powder, and walnuts (if using) until thoroughly blended; stir gently into zucchini mixture just until blended.

Spoon the batter equally into 2 greased and flour-dusted 9 by 5-inch loaf pans. Sprinkle sesame seed evenly over top of each.

Bake in a 350° oven for 1 hour or until bread begins to pull away from sides of pans and a wooden skewer inserted in center comes out clean.

Let cool in pans for 10 minutes; then turn out onto a rack to cool completely.

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