Zucchini Bread
MAKES 1 LOAF
Ingredients
- 1 1/2 pounds zucchini (shredded)
- 3/4 cup pumpkin seeds (toasted)
- 1/2 cup wheat germ (toasted)
- 2 large eggs
- 1 1/4 cup packed brown sugar
- 1/4 cup neutral vegetable oil (plus more for greasing pan)
- 1 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour
- 1 tablespoon cinnamon
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 2 tablespoons turbinado sugar
Directions
- Preheat oven to 325°F. Brush a 9 x 5-inch loaf pan with oil and line with parchment paper.
- If pumpkin seeds and wheat germ need toasting, spread seeds in a thin layer on one half of rimmed baking sheet. Spread wheat germ in a thin layer on the other side of pan. Bake in preheated oven 8 to 10 minutes until fragrant. Set aside to cool.
- Place shredded zucchini in the center of a clean dish towel. Wrap up the corners of the towel and twist to squeeze out as much juice as possible. You should end up with about a pound of grated, pressed zucchini. Discard juice.
- In a large bowl, crack eggs and stir to break yolks. Add drained zucchini, brown sugar, vegetable oil, and vanilla. Stir until well-combined.
- In a separate bowl, sift together flour, cinnamon, salt, baking powder, baking soda, and nutmeg. Add dry ingredients to wet ingredients. Mix until just combined.
- Fold in pumpkin seeds and wheat germ. Transfer batter to prepared loaf pan. Sprinkle top with turbinado sugar.
- Bake 60 to 70 minutes, rotating pan once halfway through. Bread is done when a toothpick entered into the center comes out with moist crumbs attached (200°F on a probe thermometer).
Cook Tips
It's important to extract as much moisture out of the zucchini as possible. Additional liquid will make the bread dense and gummy.
Nutrition
- Calories: 300
- Fat: 11.0 g
- Saturated Fat: 2.0 g
- Trans Fat: 0.0 g
- Cholesterol: 30.0 mg
- Sodium: 310.0 mg
- Carbohydrates: 45.0 g
- Fiber: 3.0 g
- Added Sugars: 25.0 g
- Sugar: 27.0 g
- Protein: 8.0 g