This Zucchini Bread is so good. You can make it plain or with a topping. Either way it is great. This is a really good treat to send with the kids for lunch. It’s a little sweet, but it has zucchini, nuts and a little bit of wheat germ to give them that healthy kick.
3 C Flour
1 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
2 TBSP Cinnamon
3 Extra Large Eggs
1 C Vegetable Oil
1 1/4 C Granulated (White) Sugar
1 C Light Brown Sugar
1 TBSP Vanilla
2 C Grated Zucchini, packed
1 C Chopped Walnuts (generous cup)
2 TBSP Wheat Germ
1/2 C Oats
1/2 C Brown Sugar
1/4 C Butter
1 tsp Cinnamon
1/4 C Flour
Preheat the oven to 325º. Grease 2 8×4 loaf pans or 6 mini loaf pans, or muffin pan
Grate the zucchini using a cheese grater. (you can leave the skin on or off, your choice) Squeeze out all the water you can from the zucchini. If there is a little left, it’s fine. Set aside
In a medium bowl, combine the flour, salt, baking soda, baking powder and cinnamon together. Mix and set aside.
In a large bowl, add the eggs, oil, vanilla, white and brown sugar. Stir to combine.
Add the flour mixture to the egg mixture a little at a time, making sure that it is completely mixed before adding more flour. Once you finish adding the flour to the egg mixture, stir in the zucchini and the nuts.
Don’t over mix the batter. Just mix to combine the ingredients.
Pour the batter half way up into the baking pan.
Melt the butter. Add all the ingredients to the melted butter and distribute over the loaf pans.
Bake the mini loaf pans for approximately 40-50 minutes, the loaf pans approximately 50-60 minutes and the muffin pan approximately 30-40 minutes or until a toothpick inserted in the center comes out clean.
Serve plain or with cream cheese