Zucchini Cardamom Bread

Zucchini is flooding our farmers market booth and CSA member's weekly veggie boxes right now. It's going to be in season for quite a while which is why I want to create delicious and simple recipes to help and encourage folks to keep on cooking up this tasty veggie. Last week it was the chicken pesto zucchini noodles and this week it's this incredibly tasty zucchini cardamom bread. I love this bread because it's sweetened with honey and a little turbinado sugar (which has a subtle molasses flavor). The addition of spicy cardamom and dark chocolate chips takes things to a whole new level. This bread is quickly becoming a Tumbleweed Farm favorite and tastes especially good when dunked into a cup of strong black coffee. We hope you all enjoy this loaf as much as we do. Pour a cup of coffee and dig in! Cheers from Tumbleweed Farm

Zucchini Cardamom Bread

Prep Time: 20 minutes
Cook Time: 55-60 minutes
Serves: 1 loaf

Ingredients

  • 1/2 cup walnut oil (or another neutral tasting oil)
  • 1/2 cup honey
  • 2 eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups coarsely grated zucchini (about 1 medium-sized zucchini)
  • 3/4 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon fine sea salt
  • 1/2 cup dark chocolate chips
  • a few hefty pinches of turbinado sugar for topping

Preparation

  1. Place an oven rack in the middle position of your oven and pre-heat the oven to 350F.
  2. In a large bowl, beat together the oil and honey. Stir in the eggs, vanilla and zucchini. Mix until well combined.
  3. In a separate bowl, whisk together the flours, baking powder, baking soda, cardamom, and salt. Stir the dry ingredients into the wet ingredients (being careful to not over-mix) and add the chocolate chips.
  4. Pour the batter into a lightly greased 8 1/2-by-4 1/2-inch loaf pan. Sprinkle the top of the loaf with the turbinado sugar. Bake until a toothpick inserted in the center of the bread comes out clean, 50-60 minutes. Cool the zucchini bread in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.

Notes

*Cooking times will very from kitchen to kitchen *Store the bread in foil on the counter for 3 days or freeze it

Comments