The first time my mother made this moist tea bread, I scrunched my nose at the thought of zucchini masquerading as the basis for anything resembling cake. But it was delicious! I still love the crunchiness of the walnuts and the sesame seeds, not to mention the license to indulge in a healthy snack with a cold glass of milk.
Zucchini Tea Bread
2015-07-30 18:28:57
This low-salt adaptation yields 1 loaf or 12 cupcakes. It can be made a day ahead, refrigerated for up to 2 weeks, or frozen for 3 months. Double the recipe for 2 loaves.
- 2 eggs
- 1/3 c. salad oil
- 1/2 c. less 2 tbs. granulated sugar
- 1-1/2 tsp. maple syrup
- 1 c. shredded zucchini (approx. 2 small zucchini)
- 1-1/4 c. sifted flour
- 1/4 c. wheat germ
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1/c. finely chopped walnuts
- 3 tbsp. sesame seeds
- Preheat the oven to 350 degrees. Lightly butter and flour a 9x5x3-inch loaf pan; or 2-3 mini loaf pans; or tins for a total of 12 regular-sized muffins. Set aside.
- In a large bowl, mix the sifted flour, wheat germ, salt, baking soda, baking powder, and walnuts. Set aside.
- In a mixer, beat the eggs until blended, then add the salad oil, sugar, and maple syrup, and continue beating until thick and foamy.
- Sir in the zucchini with a spatula.
- Stir in the flour mixture, just enough to blend.
- Ladle the batter into the prepared loaf pan or muffin tins. Sprinkle the sesame seeds over the top.
- Bake 30 minutes for mini-loaves; 50 minutes for muffins; or 1 hour for a full loaf; or until a toothpick inserted in the center comes out clean and dry.
- Cool in the pan for 10 minutes. Turn out on a rack to cool completely. Wrap in foil or plastic wrap and store 1 day before serving.
Adapted from The California Heritage Cookbook
Adapted from The California Heritage Cookbook
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