Sesame Zucchini Bread Recipe

5 1
Publisher Photo

Sesame Zucchini Bread Recipe

Be the first to add a review
5 1
Publisher Photo
"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."
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling

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 9x5-in. loaf pan. Sprinkle with the remaining sesame seeds.
Bake at 350° for 55-60 minutes or until a toothpick inserted in 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

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

  • 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
  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 9x5-in. loaf pan. Sprinkle with the remaining sesame seeds.
  2. Bake at 350° for 55-60 minutes or until a toothpick inserted in 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSesame Zucchini Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review