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!

CARDAMOM COFFEE ZUCCHINI BREAD



CARDAMOM COFFEE ZUCCHINI BREAD image

Yield 2 loaves

Number Of Ingredients 13

2 cups whole wheat pastry flour
1 cup AP flour
1/2 teaspoon table salt
2 teaspoons baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground cardamom
1 tablespoon finely ground coffee beans
1 egg + 1/3c egg whites (equal to 2 eggs)
3/4 cup canola oil (original recipe called for 1c)
3/4 cup sugar (original recipe called for 1c)
scant 2/3 cup brown sugar
2 cups shredded zucchini
One 8.5oz can crushed pineapple (I eyeballed it from a 20oz can)

Steps:

  • Preheat your oven to 350F. In a large bowl, combine the flour, salt, baking soda, baking powder, ground cardamom and espresso. In your mixer, beat the eggs with the canola oil, sugar and the brown sugar. Add the zucchini and crushed pineapple. Turn the mixer to low and add in the flour mixture, half at a time, letting it mix in between. Do not over mix. Bake until a toothpick inserted in the middle comes out clean. For my loaves, I think it was ~25min, the mini's only took 8 or 9min. Recipe says 1hr for the larger loaves.

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