Home > Recipes > Sesame Zucchini Bread

Sesame Zucchini Bread Recipe

"We were treated to this delicious zucchini-flecked bread when we went to visit a friend one evening," remarks Dawn Fagerstrom of Warren, Minnesota. "Each healthy slice is dotted with goodies like raisins, sesame seeds and nuts."

This recipe is:

Diabetic Friendly

[X]

Rate Sesame Zucchini Bread Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Sesame Zucchini Bread Recipe

Prep: 15 min. Bake: 55 min. + cooling

Yield: 16 Servings

15 55 70

Ingredients

3/4 cup buttermilk
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 egg white
2 tablespoons vegetable oil
2 to 3 teaspoons maple flavoring
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup toasted wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins
1/4 cup chopped walnuts
4 teaspoons sesame seeds, divided
1-1/2 cups shredded zucchini

Directions

In a bowl, combine the first seven ingredients; beat until smooth. In another bowl, combine the flours, wheat germ, baking powder, baking soda and salt. Add raisins, walnuts and 3 teaspoons sesame seeds. Stir into sugar mixture just until moistened. Stir in zucchini. Pour into a greased 9-in. x 5-in. loaf pan. Sprinkle with the remaining sesame seeds.
Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).

Nutritional Analysis: One slice equals 168 calories, 4 g fat (0 saturated fat), 14 mg cholesterol, 170 mg sodium, 31 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as Sesame Zucchini Bread in Quick Cooking September/October 1999, p47