GREEN STREET ZUCCHINI BREAD RECIPE (Sort of)

This is another post that gets a lot of hits each week so here it is again….

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Today we had the September birthdays celebration at work and we had a chocolate cake as well as the carrot cake from Green Street Restaurant here in Pasadena, California.  Green Street does not give out its recipes, so I don’t have the carrot cake recipe to post, but I do have a recipe for their zucchini bread which is by far the best quick bread you will ever eat.  You must put the exact ingredients in, and don’t substitute maple syrup for maple flavoring.  I don’t know that this is precisely the Green Street recipe, but it’s so close, I doubt you would be able to tell the difference.  So here it is!

Green Street {inspired} Zucchini Bread

3 eggs
1 cup salad oil
1 cup each granulated sugar and firmly packed brown sugar
1/4 cup molasses
2 teaspoons maple flavoring
2 cups coarsely shredded unpeeled zucchini (about 3 medium-size)
2 1/2 cups all-purpose flour, unsifted
1/2 cup wheat germ
2 teaspoons each baking soda and salt
1/2 teaspoon baking powder
1 cup finely chopped walnuts, optional
1/3 cup sesame seeds

Beat eggs until frothy; add oil, sugars, molasses and maple flavoring, and continue beating until mixture is thick and foamy. Stir in shredded zucchini.

a separate bowl, stir together flour, wheat germ, soda, salt, baking powder, and walnuts (if using) until thoroughly blended; stir gently into zucchini mixture just until blended.

Spoon the batter equally into 2 greased and flour-dusted 9 by 5-inch loaf pans. Sprinkle sesame seed evenly over top of each.

Bake in a 350° oven for 1 hour or until bread begins to pull away from sides of pans and a wooden skewer inserted in center comes out clean.

Let cool in pans for 10 minutes; then turn out onto a rack to cool completely.