Zucchini bread… one of the favorite things to make once it’s zucchini time in the garden.
The summertime is flying by way to fast. The 4th of July has past us by and before you know it Labor Day will be knocking at our door. Once Labor Day comes and goes we all know what will be following soon after that, here in Minnesota. Do you know what I am talking about? That terrible little word that most of us dread… snow. But, I am not ready to think about that yet. I am still enjoying the mild summer that we are having.
This brings me to the recipe for this post, zucchini bread. It is the first thing that I think of when the zucchini are ready to pick. We love the moist delicious bread that these zucchinis make.
Mike brought in a couple of beauties this weekend, the first of the season. It is zucchini bread time.
I have a go to recipe when it comes to zucchini bread, but I decided to go a little different route this time around. I decided to add a little cardamom to the mix of things along with the cinnamon. It’s kind of crazy how just a little bit of cardamom can change things up, in a good way of course. Normally I use oil in my bread; this time around I used half butter and half vegetable shortening.
The zucchini bread turned out to have the same moist texture, with a bit of a change in flavor, thanks to the cardamom. Looking for a new flavor for your zucchini bread try a little cardamom, I think that you will love it.
- 3 cup flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoons baking soda
- 1 tablespoon cinnamon
- 1/4 teaspoon cardamom
- 2 cups sugar
- 1/2 cup butter
- 1/2 cup vegetable shortening
- 3 eggs
- 1 tablespoon vanilla
- 2 cups grated zucchini
- Grease and flour 2 bread pans. Preheat oven to 350 degrees F.
- In a large bowl mix the butter, shortening, and sugar until well blended with a electric mixer. Add the eggs and vanilla and blend in.
- Sift together the flour, salt, baking powder, baking soda, cinnamon, and cardamom and add to the cream mixture and mix until well blended. Add the grated zucchini and mix in with a spatula.
- Divide the batter between the 2 pans and place in the preheated oven.
- Bake for about 45 minutes or when a wooden pick is inserted it comes out clean. Cool for a few minutes and remove from pan. Set on cooling rack and cool completely.