Cardamom Coffee Zucchini Bread Recipes

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OLIVE OIL ZUCCHINI BREAD WITH LEMON & CARDAMOM



Olive Oil Zucchini Bread with Lemon & Cardamom image

Light, moist, and subtly flavored, this zucchini bread is our new family favorite.

Provided by Kare for Kitchen Treaty

Time 1h

Number Of Ingredients 12

2 cups white whole wheat flour (can sub all-purpose flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cardamom (can sub 1/2 teaspoon ground nutmeg)
1/2 cup olive oil
1/2 cup pure maple syrup (I use Grade A for baking)
1/3 cup dark brown sugar
2 large eggs
1 tablespoon freshly grated lemon zest
1 teaspoon pure vanilla extract
2 cups finely grated zucchini (from about 2 medium zucchini)

Steps:

  • Preheat oven to 375 degrees Fahrenheit. Rub a 8" x 5" loaf pan with olive oil or spray with an oil mister.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom.
  • In a medium bowl, whisk together the olive oil, maple syrup, and brown sugar until blended. Add the eggs and beat until mixed well. Stir in the lemon zest and vanilla.
  • Pour the wet ingredients over the dry ingredients and mix just until incorporated. The batter will be fairly thick. Fold in the zucchini with a spatula.
  • Pour the batter into the loaf pan and smooth the top with a spatula.
  • Bake until golden brown, springy when you poke the top, and a toothpick or skewer inserted into the center comes out clean, 40-50 minutes.
  • This zucchini bread keeps well wrapped up at room temperature for 3-4 days. Make multiple loaves to wrap tightly and freeze for tasty zucchini bread all year long!

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