Sesame Zucchini Bread Recipe

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"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."
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling
MAKES: 16 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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).
Originally published as Sesame Zucchini Bread in Quick Cooking September/October 1999, p47

Nutritional Facts

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.

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