Maple Zucchini Bread

The first zucchini from our summer garden is ready to pick. Won't be long until there is a steady stream of them. That is when I start making this bread. In late summer, I make this recipe every week and freeze the loaves. All winter we enjoy this bread.

Ingredients

3 eggs, beaten
1 cup sugar
1 cup brown sugar
1 cup canola oil
3 teaspoons maple flavoring
2 cups coarsely shredded zucchini
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup wheat germ
2 1/2 cups flour
1 cup chopped walnuts
2 Tablespoons sesame seeds

Instructions

Grease and flour two 9x5 inch loaf pans. Preheat oven to 350 degrees.

Beat together eggs, granulated sugar and brown sugar. Add oil and maple flavoring and beat until thick and foamy. Add zucchini. Mix well.
Add baking soda, baking powder, salt, wheat germ and flour. Mix until just combined. Add nuts.
Spoon batter into loaf pans. Sprinkle sesame seeds on top.
Bake for about 45 minutes or until toothpick comes out clean. Cool bread for 10 minutes before removing from pans.
This bread freezes well. Wrap in foil or place in sealable plastic bag to freeze.