Ginger & Cardamom Zucchini Bread
May 30, 2021
"Recipe source: Bon Appetit (June/July 2021) Makes one loaf"
- FOR BREAD
- Serving Size: 1 (283.8 g)
- Calories 630.3
- Total Fat - 30.5 g
- Saturated Fat - 5.9 g
- Cholesterol - 339 mg
- Sodium - 2200.7 mg
- Total Carbohydrate - 75.8 g
- Dietary Fiber - 5.9 g
- Sugars - 43.8 g
- Protein - 18 g
- Calcium - 182.2 mg
- Iron - 4 mg
- Vitamin C - 24.4 mg
- Thiamin - 0.3 mg
To make the streusel: in a bowl whisk together first 8 ingredients (all except for butter) and then drizzle butter over the dry and with your fingers work the butter into the dry ingredients until the butter is absorbed. Set aside.
To make the bread: preheat oven to 350 degrees F. Coat a 9 x 5 inch loaf pan with cooking spray and line with parchment paper, leaving an overhang on the long sides.
Using a food processor and the grating attachment, grate the zucchini (alternately grate using a box grater) -- you should have 3 cups. Wrap the shredded zucchini in a towel and wring out as much moisture as possible and then transfer to a bowl and stir in vanilla.
In another bowl add sugar and lemon zest and using your fingers work the zest into the sugar -- this will take a minute or so. Whisk in eggs and oil. Stir in the grated zucchini and whisk again to combine.
In another bowl sift the flour and then whisk in the next 4 ingredients (cardamom -salt). Stir in dry ingredients to the wet ingredients and fold with a rubber spatula . Place batter into prepared pan and smooth surface. Sprinkle the streusel topping over the top.
Bake for 1 1/2 hours - 1 hour and 45 min or until tester inserted into the center of loaf comes out clean. Transfer pan to wire rack and let bread cool in pan.
Run a small knife around sides of the bread to help loosen and then turn out onto rack.
To serve cut bread into thick slices and top with jam and creme fraiche if desired.
Tips & Variations
No special items needed.