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Cardamom Ginger Zucchini Bread with Streusel Topping

Add some cardamom to a basic zucchini bread recipe for the best bread you've ever tasted.

'Tis the season of an overabundance of zucchini in every backyard garden. This zucchini quick bread is one of our family favorites because it uses fresh eggs, homegrown zucchini and one of my favorite spices - cardamom.

It also comes together very quickly and is easy to make at a moment's notice./p>

If you're not a fan of cardamom or ginger, feel free to substitute the more conventional cinnamon and nutmeg, but I beg you to try the cardamom and ginger at least the first time. I think you'll be hooked.


Cardamom Ginger Zucchini Bread with Streusel Topping

What you Need |
3 fresh eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla bean paste 
8 ounces cream cheese
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cardamom
1 teaspoon ginger
1 teaspoon salt
2 cups shredded zucchini (about one medium)

For the Topping

3/4 cup flour
3/4 cup brown sugar
3/4 cup old-fashioned oats
1 stick cold salted butter, cut into small cubes

What you Do | Preheat oven to 350 degrees. Grease and flour two standard loaf pans and set aside. 

In the bowl of a stand mixer, beat eggs, sugar, oil and vanilla until smooth. Beat in cream cheese until fully incorporated. Add flour, baking soda, baking powder, spices and salt and mix on low speed until blended. Scrape sides and then mix in the zucchini. Divide the batter between the two pans. 

Mix the topping ingredients, rubbing the butter between your fingers or a fork with the dry ingredients until it forms small clumps. Sprinkle topping over the batter.

Bake at 350 degrees for an hour or until lightly browned and a toothpick inserted into the center comes out clean. Let cool for ten minutes, run a knife around the edge of the loaf pan, then turn loaf onto a wire rack to cool completely.

We enjoy this bread spread with cream cheese or some freshly made butter. Store leftovers in the refrigerator or slice and freeze to enjoy later.


(scroll down for printable recipe)





Cardamom Ginger Zucchini Bread with Streusel Topping
Yield
Two Loaves
Author
Source: Fresh Eggs Daily

Cardamom Ginger Zucchini Bread with Streusel Topping

Add some cardamom to a basic zucchini bread recipe for the best bread you've ever tasted.

Ingredients

For the Loaf
  • 3 fresh eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1 teaspoon vanilla bean paste
  • 8 ounces cream cheese
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cardamom
  • 1 teaspoon ginger
  • 1 teaspoon salt
  • 2 cups shredded zucchini (about one medium)
For the Topping
  • 3/4 cup flour
  • 3/4 cup brown sugar
  • 3/4 cup old-fashioned oats
  • 1 stick cold salted butter, cut into small cubes

Instructions

  1. Preheat oven to 350 degrees. 
  2. Grease and flour two standard loaf pans and set aside.
  3. In the bowl of a stand mixer, beat eggs, sugar, oil and vanilla until smooth. Beat in cream cheese until fully incorporated. Add flour, baking soda, baking powder, spices and salt and mix on low speed until blended. Scrape sides and then mix in the zucchini. Divide the batter between the two pans.
  4. Mix the topping ingredients, rubbing the butter between your fingers or a fork with the dry ingredients until it forms small clumps. Sprinkle topping over the batter. 
  5. Bake at 350 degrees for an hour or until lightly browned and a toothpick inserted into the center comes out clean. 
  6. Let cool for ten minutes, run a knife around the edge of the loaf pan, then turn loaf onto a wire rack to cool completely.
  7. Store leftovers in the refrigerator or slice and freeze to enjoy later.
Created using The Recipes Generator
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