Sesame Zucchini Bread

Name: Sesame Zucchini Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 1 loaf (16 slices).
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

"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."

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.

Nutrition 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.

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