OLIVE OIL ZUCCHINI BREAD WITH LEMON & CARDAMOM

Olive Oil Zucchini Bread with Lemon & Cardamom image

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!