Ginger-Cardamom Zucchini Bread

 

I thought this was awesome! I used cinnamon instead of cardamom at Leigh's - same measurements. Because I didn't have cardamom, I also didn't add the turmeric to the streusel because I didn't think it would match. But, if you want to try it as written, I'm sure it would be good too! Great "crumb."

Makes one 9x5" loaf

streusel

⅓ cup (42 g) all-purpose flour
2 Tbsp. plus 1½ tsp. (30 g) dark brown sugar
¼ cup (24 g) old-fashioned oats
½ tsp. ground cardamom
½ tsp. ground ginger
½ tsp. ground turmeric
¼ tsp. baking powder
Pinch of kosher salt
2 Tbsp. unsalted butter, melted, cooled slightly

bread

 

Nonstick vegetable oil spray
2½ medium zucchini (about 1 lb.), trimmed
¾ tsp. vanilla extract
1½ cups (300 g) granulated sugar
Zest of 1 lemon
3 large eggs
¾ cup grapeseed oil (any vegetable-type oil)
1¾ cups (219 g) all-purpose flour
2¼ tsp. ground cardamom
2¼ tsp. ground ginger

2 tsp. baking powder
1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt (I think 1/2 tsp of table salt is about the same)

Blueberry jam and/or crème fraîche (for serving; optional)

Preparation

streusel

Step 1

Whisk flour, brown sugar, oats, cardamom, ginger, turmeric, baking powder, and salt in a small bowl to combine. Drizzle butter over and, using your fingers, work into dry ingredients until butter is absorbed and clumps form. Set streusel aside

bread

Step 2

Place a rack in middle of oven; preheat to 350°. Coat a 9x5" loaf pan with nonstick spray and line with parchment paper, leaving a generous overhang on long sides.

Grate 3 cups of zucchini using the grater attachment of a food processor or the large holes of a box grater. Put shredded zucchini in a tea towel and wring out as much excess moisture as you can. Just keep wringing the tea towel! I did this over the sink. Transfer zucchini to a small bowl and mix in vanilla extract (they say adding the vanilla here means the zucchini will take on more of its flavor).

Photo by Emma Fishman, food styling by D'Mytrek Brown

Step 3

Place granulated sugar and lemon zest in a medium bowl and, using your fingers, work zest into sugar until sugar starts to clump and mixture is very fragrant, about 1 minute. Add eggs and oil to bowl and whisk to combine. Add grated zucchini and whisk again to incorporate.

Step 4

Using a fine-mesh sieve, sift flour into another small bowl. Add cardamom, ginger, baking powder, and salt and whisk to combine. Add dry ingredients to zucchini mixture and gently fold with a rubber spatula until there are no visible flour streaks remaining and batter is homogeneous. Scrape batter into prepared pan and smooth surface.

Scatter reserved streusel evenly on top.

Step 5

Bake zucchini bread, rotating pan halfway through, until a tester inserted into the center comes out clean, 1 hour 30 minutes to 1 hour 45 minutes. Transfer pan to a wire rack and let zucchini bread cool completely in pan.

Step 6

Run a small offset spatula or paring knife around sides of zucchini bread to help loosen, then turn it out onto rack.

Step 7

To serve, cut zucchini bread into thick slices and divide among plates. Top with jam and crème fraîche if desired.

Original recipe link: https://www.bonappetit.com/recipe/ginger-cardamom-zucchini-bread