Cardamom Coffee Zucchini Bread Recipes

CARDAMOM COFFEE ZUCCHINI BREAD

CARDAMOM COFFEE ZUCCHINI BREAD image

Yield 2 loaves

Number Of Ingredients 13

Ingredients

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.

MANGO CARDAMOM ZUCCHINI BREAD (GLUTEN FREE)

Mango Cardamom Zucchini Bread (Gluten Free) image

I tweaked my recipe for Chocolate Zucchini Hazelnut Bread to come up with this. The orange extract and spices mask the olive oil flavor pretty well. This could also be baked in a 9 x 5 loaf pan for about 50 minutes but I haven't tried that yet. SUBSTITUTION: You can use one cup regular flour instead of the oat and soy flours.

Provided by coconutty

Categories Quick Breads

Time 55m

Yield 1 pan, 12-16 serving(s)

Number Of Ingredients 12

Ingredients

2 large eggs, lightly beaten
1/2 cup extra virgin olive oil
6 tablespoons light brown sugar (or more, see note at beginning of directions)
1 teaspoon orange extract
1 1/4-1 1/2 cups coarsely grated zucchini or 1 medium coarsely grated zucchini
3/4 cup organic oat flour
1/4 cup organic soy flour
1/2 teaspoon baking soda
1 pinch salt
1 teaspoon cardamom
1/2 teaspoon cinnamon
1 medium mango, ripe and fragrant

Steps:

Smell and taste the mango to make sure it's fragrant and sweet. If the mango is not very sweet or sweet-and-sour, you may want to increase the sugar by a couple of tablespoons. (This part is a little tricky, because a very sweet mango will impart extra sweetness to the finished bread.).
Preheat oven to 350 degrees.
In a bowl combine and oil and eggs. Add sugar; mix.
Stir in orange extract and zucchini.
In a separate bowl, combine flours, baking soda, salt and spices; gradually stir into zucchini mixture to combine.
Peel mango and cut into ½ inch dice. Drain the mango pieces well by squeezing gently and measure out about ¾ cup to 1 cup. Stir diced mango into batter.
Add some additional sugar if desired, per the above note in the directions.
Spray an 8-inch square pan with cooking spray.
Pour batter into prepared pan.
Bake about 30-35 minutes or until a knife inserted into center comes out clean.

Nutrition Facts : Calories 171.4, Fat 10.6, SaturatedFat 1.6, Cholesterol 31, Sodium 81.7, Carbohydrate 17.5, Fiber 1.4, Sugar 11.1, Protein 3.1

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