Olive Oil Zucchini Bread With Lemon Cardamom Recipes
OLIVE OIL ZUCCHINI BREAD
This moist loaf, made with olive oil and yogurt, is less sweet and more complexly flavored than most zucchini breads. Grated lemon zest gives a gentle brightness, while brown sugar adds a caramel sweetness, and cinnamon makes it spicy and rich. Serve slices plain or buttered, or spread thickly with cream cheese for a more tangy and luscious variation.
Provided by Melissa Clark
Categories breads, dessert
Time 1h30m
Yield One 8-inch loaf
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Butter an 8-inch loaf pan.
- In a large bowl, use a rubber spatula to mix together the grated zucchini, sugar, olive oil, yogurt, eggs and vanilla extract.
- Whisk together the flour, salt, baking soda, baking powder, lemon zest and spices in a separate bowl. Fold the dry ingredients into the wet ingredients. Fold in the walnuts if using.
- Pour the batter into the prepared loaf pan and bake for 40 to 55 minutes, rotating the pan halfway through baking. The bread will be done when a toothpick inserted into the middle comes out clean.
- Cool on a wire rack for 10 minutes. Remove the bread from the pan and cool on a rack completely before cutting and serving.
OLIVE OIL ZUCCHINI BREAD WITH LEMON & CARDAMOM
Light, moist, and subtly flavored, this zucchini bread is our new family favorite.
Provided by Kare for Kitchen Treaty
Time 1h
Number Of Ingredients 12
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!
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