Zucchini Wheat Germ Snackers Recipes

ZUCCHINI WHEAT GERM BURGERS

Zucchini Wheat Germ Burgers image

Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny" with recipes by Naidre Miller. This book is geared towards new cooks or non-cooks.

Provided by KateL

Categories Lunch/Snacks

Time 17m

Yield 4 burgers, 4 serving(s)

Number Of Ingredients 13

Ingredients

2 large eggs
3/4 cup wheat germ, toasted
1/2 cup shredded monterey jack cheese
1/4 cup chopped mushroom
1/2 small onion, minced (about 1/2 cup)
1/2 teaspoon thyme, crumbled
1/2 teaspoon rosemary, crumbled
1 1/2 cups shredded zucchini
salt, to taste
fresh ground pepper, to taste
1 tablespoon vegetable oil
4 hamburger buns
roasted red pepper (optional)

Steps:

In a large mixing bowl, beat the eggs.
Stir in wheat germ, cheese, mushrooms, onion, thyme, rosemary and zucchini. Add salt and pepper to taste.
Shape into 4 patties, 3/4-inch thick.
In a nonstick saute pan, heat the oil, place in patties, and cook until golden, about 4 minutes.
Flip, and cook other side until golden, too, about 3 minutes more.
Serve with buns and your favorite fixings. Sean Donnellson recommends roasted red peppers. Olive tapenade is another possibility.

Nutrition Facts : Calories 329.3, Fat 14.2, SaturatedFat 4.8, Cholesterol 118.3, Sodium 324.4, Carbohydrate 35.3, Fiber 4.5, Sugar 4.2, Protein 16.5

ZUCCHINI WHEAT GERM COOKIES

Zucchini Wheat Germ Cookies image

Since I have an abundance of zucchini in my garden I experiment around and try different recipes that use zucchini. I tried these lately and these are good. In case you are wondering sucanat is unrefined sugar.

Provided by Kaykwilts

Categories Dessert

Time 30m

Yield 3 dozen

Number Of Ingredients 14

Ingredients

1 cup sucanat
3/4 cup butter, softened
3/4 cup milk
1 teaspoon vanilla
1 egg
2 cups whole wheat flour
1 cup wheat germ
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 cup shredded zucchini
1/4 cup raisins
1/4 cup chopped nuts

Steps:

Preheat oven to 375 degrees.
Lightly grease cookie sheet. Mix sucanat, butter, milk, vanilla and egg in large bowl. Stir in flour, wheat germ, baking powder, cinnamon, salt and nutmeg. Fold in zucchini raisins, and nuts.
Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Bake 12 - 15 minutes or until light brown.

Nutrition Facts : Calories 999.4, Fat 61.2, SaturatedFat 32.8, Cholesterol 201.1, Sodium 846.3, Carbohydrate 96.5, Fiber 17.4, Sugar 9.1, Protein 27.3

WHEAT GERM ZUCCHINI BREAD

Wheat Germ Zucchini Bread image

This is the best zucchini bread I've ever made or eaten for that matter. Given to me by a friend years ago. I've lost contact with her now, but not her zucchini bread. Fond memories, both.

Provided by Mary Leverington

Categories Quick Breads

Time 1h30m

Yield 2 loaves

Number Of Ingredients 13

Ingredients

3 eggs
1 cup vegetable oil
1 cup sugar
1 cup brown sugar
3 teaspoons maple flavoring
2 cups shredded zucchini, unpeeled (abut 3 medium)
1 cup coarsely chopped walnuts or 1 cup pecans
2 1/2 cups flour
1/2 cup wheat germ
2 teaspoons baking soda
2 teaspoons salt
1/2 teaspoon baking powder
1/3 cup sesame seeds

Steps:

Grease and flour 2 bread pans.
Tap out excess.
Preheat oven to 350 degrees F.
Sift flour, salt, baking powder and baking soda together into a small bowl.
Stir in wheat germ.
Beat eggs until very frothy.
Add oil, maple flavoring and both sugars and beat until very light and sugar is more or less dissolved.
This takes awhile.
You'll need an electric mixer.
With mixer on low speed, gradually add the dry ingredients.
Dust nuts lightly with flour.
Add them along with the zucchini and blend gently into the batter with a rubber spatula.
Pour into prepared pans.
(I like the pyrex glass ones best for quick breads.) Sprinkle with sesame seeds.
Bake for about 1 hour until top of the bread springs back when lightly touched.
Cool on wire rack for about a half hour.
When ready to remove from pans, slide a knife gently around the edges of the pans to loosen bread.
Easy does it.
Slide the bread out and allow to cool completely on the bread board.
Cover loosely with a light towel or piece of plastic wrap to keep from drying out.