Wheat Germ Zucchini Bread

Zucchini bread earns its place every summer because the shredded squash all but disappears into the crumb, leaving behind nothing but moisture and a tender bite. This version goes a little more wholesome, folding in toasted wheat germ for a nutty flavor and a boost of fiber.

A few teaspoons of maple flavoring warm it up, and a scatter of sesame seeds across the top bakes into a delicate, nutty crunch. Beating the eggs, oil, and sugars until thick and foamy first gives the loaves a better lift.

Leave the zucchini skin on for flecks of green and extra nutrients, fold in optional walnuts, and you have a moist, not-too-sweet loaf that freezes beautifully.

Kitchen Tips

• Leave the zucchini unpeeled and shred it coarsely; the skin softens completely as it bakes.
• Do not wring the zucchini bone-dry; that moisture is what keeps the bread tender.
• Stir the wet and dry mixtures together gently, just until combined, to avoid a tough loaf.
• Toast the wheat germ for a deeper, nuttier flavor if it is not already toasted.

Variations

• Fold in chocolate chips or raisins along with the walnuts.
• Swap the maple flavoring for vanilla and a pinch of cinnamon.
• Bake the batter as muffins and shorten the time accordingly.