My husband grows a vegetable & herb garden every year, with tomatoes, basil, thyme, rosemary, peppers, cucumbers, and this year - zucchini! I love zucchini, especially when it's baked into zucchini bread...YUM! I baked some this week, and decided to add some chocolate chips, which made it even better (of course, what isn't better with chocolate?) This recipe has been my favorite for many years. It's great with or without the chocolate chips.
Zucchini Bread
1 ¼ cups Wheat Germ (preferably toasted), plus more for optional topping
3 cups Flour
1 Tb Baking Powder
1 tsp Salt
2 tsp Cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
1 cup chopped walnuts
1 cup Chocolate Chips, mini or regular (Optional)
2 Eggs
1 ¾ cups Sugar
2 tsp Vanilla
2/3 cup Canola or Vegetable Oil
3 cups grated Zucchini (with skin)
Preheat oven to 350°. Grease 2 loaf pans (or spray with vegetable oil spray). Mix together wheat germ, flour, baking powder, salt, cinnamon, nutmeg, cloves, nuts, and chocolate chips (if using). Set aside. Beat eggs until light and fluffy. Add sugar, oil, and vanilla. Stir in zucchini. Gradually stir in flour mixture. Pour into greased pans. (Sprinkle wheat germ over the tops of loaves, if desired.) Bake for 1 hour or until done. Cool 5 to 10 minutes, then remove from pans to finish cooling. Makes 2 loaves.
