Best 2 Olive Oil Zucchini Bread With Lemon Cardamom Recipes

Indulge in a culinary journey with our Olive Oil Zucchini Bread with Lemon Cardamom, a delightful treat that tantalizes taste buds with its moist texture and symphony of flavors. This wholesome bread is not only bursting with the goodness of zucchini but also features a delightful fusion of lemon zest and cardamom, creating an aromatic masterpiece. As you delve deeper into this article, you'll discover a treasure trove of additional recipes that cater to various dietary preferences and culinary cravings. From the classic Zucchini Bread with Walnuts, perfect for those who love a nutty crunch, to the indulgent Double Chocolate Zucchini Bread, a chocolate lover's paradise, there's a recipe here to suit every palate. And for those seeking a gluten-free alternative, the Gluten-Free Zucchini Bread with Lemon Poppy Seeds offers a delightful combination of tangy lemon and crunchy poppy seeds. Each recipe is meticulously crafted to ensure a moist, flavorful loaf that will elevate your tea time or brunch gatherings. Let's embark on this culinary adventure and explore the diverse flavors and textures that zucchini bread has to offer.

Check out the recipes below so you can choose the best recipe for yourself!

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!

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.

Tips:

For a moist and flavorful loaf: Use high-quality extra virgin olive oil and freshly grated lemon zest.
To ensure even baking: Make sure all of your ingredients are at room temperature before you start mixing them together.
For a golden brown crust: Brush the top of the loaf with olive oil before baking.
To check for doneness: Insert a toothpick into the center of the loaf. If it comes out clean, the bread is done.
For a special touch: Serve the bread warm with a drizzle of honey or maple syrup.

Conclusion:

This olive oil zucchini bread with lemon and cardamom is a delicious and easy-to-make treat that is perfect for any occasion. With its moist texture, flavorful crumb, and zesty lemon-cardamom flavor, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a tasty and healthy snack or breakfast option, give this recipe a try.