Wednesday, May 15, 2013

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. 

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6 comments:

Carol Stebner said...

This sounds very good! But....I'm into the thick of zucchini season and have plenty of squash for this recipe and any others we like. Things happen early and fast here in AZ, including plenty of heat to get things started early!

The Quintessential Magpie said...

Pattie, this really looks good. It is one of my favorites!

XO,

Sheila

SavoringTime in the Kitchen said...

I'm going to grow zucchini again this year so this is a wonderful recipe to have! Love the sound of the cardamom in it.

Alycia Nichols said...

This is one of the most beautiful food photos I have ever seen!!! I can see every speck of zucchini and nuts! My imagination can very easily capture the smell and the texture and the taste right now!!!!!! I have no idea exactly what cardamom is or how I would use it beyond this recipe. I suppose that's something for me to explore!

This sounds easy enough for me to do. I have never done anything with zucchini before, but it will be worth the try. This looks SO good!!! Thanks for sharing this!!!

Carol said...

Just wanted to let you know that I made this recipe yesterday, and it was delicious! I had to make a couple of substitutions, because I simply didn't want to go to the store. I used nutmeg instead of the cardamon & omitted the nuts. I've already added cardamon to my shopping list, so I'll have it next time. I doubled the recipe and baked it in my Pampered Chef stone mini bread pan. We are enjoying one and the other 3 went into the freezer for little gifts or a quick dessert. Thanks so much for sharing!

Mary said...

Wishing for a slice this morning! Note to self: try cardamom!