Brown Sugar Zucchini Bread

I know that it’s not zucchini season, so you haven't yet been overwhelmed by the glut of summer zucchini and the recipes in which to use it. This is where I come in. I want to catch you before the Great Zucchini Panic of 2013 to give you this recipe that seriously puts to shame all others when it comes to zucchini bread. In fact, so as not to be confused during the panic, go get those recipes and throw them away right now, I'll wait. 

This recipe is moist and delicious with a lightly spicy, complex taste thanks to the combination of cinnamon and cardamom (and if the latter isn't a staple in your pantry, resolve to change that right now), and light crunch of brown sugar that glistens on the top. It is wonderful all by itself, but equally good alongside a summery bowl of bisque, or spread with a sweet or savory cream cheese.  Welcome at any meal or as a snack with an icy glass of freshly brewed tea, try it once and it will be your go-to recipe for all time.

Brown Sugar Zucchini Bread

1 extra-large egg
1/2 cup oil
1 cup brown sugar
1 cup grated, unpeeled zucchini (about 1 medium)
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon 
1/2 teaspoon cardamom
1-1/2 teaspoons pure vanilla extract
1/2 cup chopped pecans

2 tablespoons dark brown sugar (for top)

Preheat oven to 350 degrees. Spray a loaf pan with vegetable spray. Sprinkle 1 tablespoon of granulated sugar in pan, and rotate to cover bottom and sides. 

In a large mixing bowl, beat egg well. Add oil, sugar, and zucchini; mix thoroughly. In a medium mixing bowl, whisk together flour, salt, soda, and spices.  Add dry ingredients to wet ingredients, mixing until combined. Fold in chopped nuts. 

Pour batter into prepared loaf pan.  Crumble dark brown sugar over the top to cover.  Bake for 1 hour. Remove to wire rack and let rest for 5 minutes. Invert onto rack to cool completely. 

This post is linked to:

Wow Us Wednesdays

Foodie Friday