Light, moist, and subtly flavored, this zucchini bread is our new family favorite.
Yield: 1loaf
Ingredients
2cupswhite whole wheat flourcan sub all-purpose flour
1teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonkosher salt
1teaspoonground cardamomcan sub 1/2 teaspoon ground nutmeg
1/2cupolive oil
1/2cuppure maple syrupI use Grade A for baking
1/3cupdark brown sugar
2large eggs
1tablespoonfreshly grated lemon zest
1teaspoonpure vanilla extract
2cupsfinely grated zucchinifrom about 2 medium zucchini
Instructions
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!