Breads for breakfast — or even dessert
A request from G.D. of Alsip for a quick and easy zucchini bread brought varied and delectable recipes including Sweet Potato-Zucchini Bread from Marianne Thomas of Crystal Lake, Chocolate Chip Zucchini Bread from J. Bemis of Leland, Super Wheat Germ Zucchini Bread from C. Brashler of Chicago and Zucchini Bread from Jeannine Konopacki of Chicago.
Remember that a medium zucchini makes about 1 cup grated zucchini.
To make 2 loaves of Brashler’s Super Wheat Germ Zucchini Bread:
In large bowl, mix together 1½ cups vacuum-packed regular wheat germ, 3 cups flour, 3 teaspoons baking powder, 1 teaspoon salt, 2 teaspoons cinnamon and 1 cup chopped nuts; set aside.
In another large bowl, beat 2 eggs until light-colored and fluffy. Beat in 1¾ cups sugar, 2 teaspoons pure vanilla extract and 2/3 cup cooking oil. Stir in 3 cups grated zucchini. Gradually stir in wheat germ mixture.
Turn batter into 2 greased and floured 8-inch loaf pans. Bake in 350-degree oven for 1 hour or until a toothpick inserted into center comes out clean. If using glass pans, bake at 325 degrees. Cool 5 to 10 minutes. Remove from pans and cool on rack.
For Konopacki’s Zucchini Bread:
In large bowl, beat 3 eggs, ¾ cup vegetable oil and 1½ cups sugar. Add and beat 1 teaspoon lemon peel, ½ teaspoon orange extract and ½ teaspoon vanilla. Mix and stir in 2 cups grated zucchini, 2½ cups unsifted flour, ¾ teaspoon salt, ½ teaspoon cinnamon, ½ teaspoon ginger, 1 teaspoon baking soda and 2 teaspoons baking powder. Mix well.
Pour batter into greased loaf pan. Bake at 350 degrees for 1 hour. Cool in pan for 10 minutes; remove and cool on rack.
Whipped cream cheese is the perfect topping for zucchini bread.
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