New Twist Zucchini Bread Recipe

New Twist Zucchini Bread Directions

Preheat Oven.

In a large mixing bowl combine, the eggs, vegetable oil, granulated sugar, brown sugar and vanilla.
Beat until foamy.
Add the shredded zucchini and stir.
Add the flour, toasted wheat germ, ground flax seed meal, baking soda, baking powder and salt.
Mix well with electric mixer.
Stir in walnuts pieces.
Pour batter into greased loaf pan.
Bake new twist zucchini bread for allotted time or until toothpick inserted in center of bread comes out clean.

Remove from oven and transfer to wire racks to cool.
Storing your baked zucchini bread in plastic bags and in the refrigerator, enhances the flavor.
If you like your zucchini bread warm, just remove from the refrigerator and heat in the microwave for a few seconds.

Free Recipes, Yields: 2 loaves

Recipe Note: We reduced the fat in this bread by replacing half of the oil with 1 1/2 cup ground flax seed meal. Flax seed is a natural antioxidant. Baked goods brown quicker when ground flax is added.