Ginger Cardamom Zucchini Bread

Screw basic b*#ch zucchini boats! Get you some ginger, cardamom, orange, and lemon and make delicious ginger cardamom zucchini bread.

I’m not a huge fan of squashes or basic b%@ches. They’re largely flavorless and boring (both the squash and b%@ches), but if you’ve made the mistake of planting zucchini for the flowers and then keep forgetting to pick them and just end up with a sh#t ton of zucchini, you need to find interesting ways to use it. My answer was to come up with a fusion Punjabi recipes. So we’ve made pakoras and bread so far…who knows what’s next…maybe a halwa or cake. But for now, I present ginger cardamom zucchini bread.

Zucchini is duller than dirt and turns into mealy mash if not cooked properly. But on a positive note, if it is used properly it will be moist and absorb all of the flavors layered over it. Which is why ginger, cardamom, orange, brown sugar, and lemon are the perfect combination of flavors to bring out the best in this fall bread. This ginger cardamom zucchini bread is simple to make, moist, delicious, and will keep for a few days if kept in an airtight container.

I’m sure I could go on about a farmer and a dream..or some nonsense about how zucchini changed my life, but it would all be an egregious lie. Also, it’s why everyone hates blogs. Or at least why there’s the “jump to recipe” button at the top – so you don’t have to suffer through the inane ramblings of bloggers. That aside, no big stumbling blocks in this recipe. Just follow the recipe, make sure the bread is cooked through, and don’t get over zealous and over bake it – or it’ll end up dry and crumbly. Other than that eat, drink, and make merry. On a complete side note,

Ready For Fall Favorites? Try these:

Ginger Cardamom Zucchini Bread

Course: SweetsCuisine: Punjabi FusionDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

1

hour 

20

minutes

Total time

1

hour 

40

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Streusel:

• 1/3 cup all purpose flour

• 3 tbsp dark brown sugar

• 1/4 cup old-fashioned oats

• 1 tsp cardamom, ground

• 1 tsp ground ginger

• 1/4 tsp baking powder

• 1/8 tsp kosher salt

• 2 tbsp unsalted butter, melted

• Bread:

• Pam baking spray

• 2 1/2 medium zucchini (about 1 lb.), trimmed and grated

• 1/2 tsp orange extract

• 1 1/2 cups granulated sugar

• 1 lemon, zested

• 3 eggs

• 3/4 cup grapeseed oil

• 1 3/4 cups all-purpose flour

• 1 tbsp cardamom, ground

• 1 tbsp ground ginger

• 2 tsp baking powder

• 3/4 tsp kosher salt

Equipment/Specialty Items

• Green CardamomGreen Cardamom
• OXO Good Grips Box GraterBox Grater
• OXO 11-Inch Balloon WhiskBalloon Whisk
• Loaf PanWilton Non-Stick Loaf Pan

Directions

• Streusel:
• Whisk flour, brown sugar, oats, cardamom, ginger, baking powder, and salt in a small bowl.
• Drizzle butter over and work into dry ingredients until butter is absorbed and clumps form. Set aside.
• Bread:
• Place a rack in middle of oven; preheat to 350°.
• Prepare 9×5″ loaf pan with nonstick spray.
• Wrap shredded zucchini in a kitchen towel and wring out as excess moisture.
• Transfer to a small bowl and mix in orange extract.
• Place granulated sugar and lemon zest in a medium bowl and work zest into sugar until sugar starts to clump and resembles wet sand.
• Add eggs and oil to bowl and whisk.
• Add grated zucchini and whisk.
• Sift flour into a small bowl.
• Add cardamom, ginger, baking powder, and salt, whisk to combine.
• Add dry ingredients to zucchini mixture and fold with a rubber spatula until batter is homogeneous.
• Pour batter into prepared pan and smooth surface.
• Crumble streusel evenly on top.
• Bake zucchini bread, rotating pan halfway through, until a tester inserted into the center comes out clean, approximately 1 hour 20 minutes.
• Remove from oven and transfer a wire rack and let bread cool completely in pan.
• Run a small offset spatula or paring knife around sides of zucchini bread to help loosen, then turn it out onto rack.
• Serve immediately – cut zucchini bread into thick slices and top with jam and chantilly cream, if desired

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