Best 2 Olive Oil Zucchini Bread With Lemon Cardamom Recipes

Olive oil zucchini bread is a flavorful and moist bread, packed with the goodness of zucchini, olive oil, and warm spices. Infused with the bright flavors of lemon and cardamom, this unforgettable bread is sure to tantalize your taste buds and leave you craving more. Whether you're looking for a healthy breakfast option, an afternoon snack, or a sweet treat to enjoy with your loved ones, olive oil zucchini bread with lemon cardamom is the perfect choice. So, let's gather our ingredients and embark on a culinary adventure to create this delightful bread from scratch.

Let's cook with our recipes!

OLIVE OIL ZUCCHINI BREAD

Olive Oil Zucchini Bread image

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

Ingredients

Butter, for the pan
1 1/2 cups/185 grams grated zucchini
2/3 cup/140 grams light brown sugar
1/3 cup/80 milliliters olive oil (or other oil such as safflower or canola)
1/3 cup/80 milliliters plain Greek yogurt
2 large eggs
1 teaspoon/5 milliliters vanilla extract
1 1/2 cups/190 grams all-purpose flour
1/2 teaspoon/3 grams salt
1/2 teaspoon/3 grams baking soda
1/2 teaspoon/2 grams baking powder
1 1/2 teaspoons/4 grams ground cinnamon
1/4 teaspoon/1 gram ground nutmeg
1 teaspoon/2 grams finely grated lemon zest
1/2 cup/55 grams chopped walnuts (optional)

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

Olive Oil Zucchini Bread with Lemon & Cardamom image

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

Ingredients

2 cups white whole wheat flour (can sub all-purpose flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cardamom (can sub 1/2 teaspoon ground nutmeg)
1/2 cup olive oil
1/2 cup pure maple syrup (I use Grade A for baking)
1/3 cup dark brown sugar
2 large eggs
1 tablespoon freshly grated lemon zest
1 teaspoon pure vanilla extract
2 cups finely grated zucchini (from about 2 medium zucchini)

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!

Tips:

Use fresh zucchini. Fresh zucchini has a higher water content, which will help keep the bread moist. If you only have access to older zucchini, you may need to add an extra egg or two to the batter.
Grate the zucchini finely. This will help it distribute evenly throughout the bread and prevent it from sinking to the bottom.
Don't overmix the batter. Overmixing will develop the gluten in the flour, which will make the bread tough. Mix just until the ingredients are combined.
Bake the bread in a loaf pan that has been sprayed with cooking spray or greased and floured. This will prevent the bread from sticking to the pan.
Let the bread cool completely before slicing it. This will help it hold its shape and prevent it from crumbling.

Conclusion:

Olive oil zucchini bread with lemon and cardamom is a delicious and moist bread that is perfect for breakfast, lunch, or a snack. It is easy to make and can be enjoyed by people of all ages. The lemon and cardamom add a unique flavor to the bread that makes it stand out from the ordinary. If you are looking for a new and exciting zucchini bread recipe, this is the one for you.