Blue Ribbon Zucchini Bread

This is the second time I've made this bread and the first time I've gotten a decent picture taken! The recipe is from the Simply Colorado cookbook. I picked it up off of Paperback Swap and I couldn't be more happy with the recipes contained within. There's one copy left on Paperback Swap so be sure to sign up and snag it!

Blue Ribbon Zucchini Bread

3 eggs, beaten
1/2 cup sugar
1 cup brown sugar, packed
1/2 cup oil
1 T maple flavoring
2 cups zucchini, shredded (I used my frozen shredded zucchini)
2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 cup wheat germ
2 1/2 cups flour
1/3 cup walnuts, chopped
Cooking spray
1/2 cup sesame seeds

Preheat oven to 350 degrees. Beat together eggs, sugars, oil and maple flavoring until foamy and thick; stir in zucchini. Stir in baking soda, baking powder, salt, wheat germ, and flour; mix well. Add nuts. Spoon batter into two 9x5x3-inch loaf pans coated with cooking spray and flour. Sprinkle tops with sesame seeds. Bake 45 minutes to 1 hour, or until toothpick inserted into center comes out clean. Cool 10 minutes before removing from pans.

This bread freezes well so put up one loaf and enjoy it later this fall. Happy baking!