If you had the opportunity to make my Winter Minestrone, then you may have ended up with half of a zucchini left over in your fridge. What do you do with half of a zucchini you may ask? Well, you could slice it in half down the middle, grill it, season it with a pinch of Old Bay and serve it as a side for supper. You could also slice it into ¼” coins and saute these in a little butter with some similarly sliced crimini mushrooms dusted with garlic salt. Or, you can do what I did, and shred it and make this delicious Zucchini Nutbread.
This unassuming little loaf is 100% delicious! It has a crusty top, moist, spicy, and nutty interior, with just the right amount of sweetness to make it as perfect for breakfast as it is for afternoon tea; I love mine for elevenses, slathered with clotted cream. Adding to the joy of this lovely quick bread is that it takes no special equipment to make. A couple of bowls, a whisk, and a sturdy spatula is all you will need to mix it up, then relax with a good book for an hour, and get ready to treat your taste buds.
Zucchini Nutbread with Cinnamon & Cardamom
1 extra large egg (or 2 medium ones)
1/2 cup canola oil
1 cup dark brown sugar
1 cup grated zucchini, unpeeled
1-1/2 teaspoons vanilla extract
1-1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 cup chopped, toasted pecans
Preheat oven to 350ºF. Grease and flour a loaf pan; set aside.
In a large mixing bowl and using a wire whisk, beat egg well. Add oil and sugar and whisk to combine. Whisk in zucchini and vanilla extract until thoroughly combined.
In another medium bowl, combine flour, salt, baking soda, cinnamon, cardamom, and pecans. Fold dry mixture into wet mixture until combined and no traces of flour are visible. Pour mixture into prepared loaf pan and bake in the center of your preheated oven for 1 hour. Remove to a wire rack to cool for 10 minutes, and then remove the loaf from the pan and allow to cool completely before slicing.
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