Zucchini Nut Bread Recipe
Ingredients
| Wheat germ | 1/4 Cup (16 tbs) | |
| Flour | 1/4 Cup (16 tbs) | |
| Baking powder | 1/4 Teaspoon | |
| Salt | 1 Teaspoon | |
| Cinnamon | 2 Teaspoon | |
| Nuts | 1 Cup (16 tbs), chopped | |
| Sugar | 3/4 Cup (16 tbs) | |
| Eggs | 2 | |
| Vanilla | 2 Teaspoon | |
| Cooking oil | 2/3 Cup (16 tbs) | |
| Zucchini | 3 Cup (16 tbs), grated |
Directions
Mix together wheat germ, flour, baking powder, cinnamon, and nuts.
Beat eggs until light colored and fluffy.
Beat in sugar, vanilla, and oil.
Stir in zucchini.
Gradually stir in wheat germ mixture.
Turn into 2 greased and floured 8-1/2 x 4-1/2 x 2-1/2 inch loaf pans.
Bake at 350 degrees for 1 hour.
Test for doneness.
Cool 10 minutes on rack.
Beat eggs until light colored and fluffy.
Beat in sugar, vanilla, and oil.
Stir in zucchini.
Gradually stir in wheat germ mixture.
Turn into 2 greased and floured 8-1/2 x 4-1/2 x 2-1/2 inch loaf pans.
Bake at 350 degrees for 1 hour.
Test for doneness.
Cool 10 minutes on rack.
Chef
