Cardamom Coffee Zucchini Bread

Okay Peeps, here's the 4th in a week's worth of zucchini breads.  Today's recipe for Cardamom Coffee Zucchini Bread comes from Jaden over at Steamy Kitchen.  I'm a big fan of the flavors of cardamom and coffee, but had never tasted them together so I was very eager to give this bread a try.  It's unique and sophisticated and not overly sweet - good snack in the afternoon with a smear of salted butter.  To see other zucchini bread recipes, click on the links below:

Items used to make this recipe:

(affiliate links)

• professional baking pan https://amzn.to/2OS5onw

• box grater https://amzn.to/2M6OKCI

• the best vanilla extract https://amzn.to/3HanYSv

• ground cardamom https://amzn.to/3H78oXV

• baker's joy https://amzn.to/3KN95rv

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Cardamom Coffee Zucchini Bread

makes two 8x4-inch loaves

Printable Recipes

Ingredients

• 3 cups all purpose flour

• 1/2 teaspoon fine salt

• 2 teaspoons baking soda

• 1/2 teaspoon baking powder

• 1/4 teaspoon ground cardamom

• 1 tablespoon finely ground coffee beans

• 3 large eggs

• 1 cup canola or vegetable oil

• 2 teaspoons pure vanilla extract

• 1 cup granulated sugar

• 2/3 cup dark brown sugar

• 2 cups shredded zucchini

• 1 8.5-ounce can crushed pineapple

Directions

1. Preheat oven to 350F.

2. Prepare two 8x4-inch loaf pans by coating with oil/flour spray.

3. In a medium mixing bowl, whisk together the flour, salt, baking powder, baking soda, cardamom, and coffee beans; set aside.

4. In a larger mixing bowl, combine eggs, oil, vanilla, sugars, zucchini, and pineapple.

5. Stir in reserved dry ingredients and pour into prepared loaf pans.

6. Bake in the center of the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.

7. Cool for 10-15 minutes, remove from pan and place on cooling rack.

8. Cool completely. Store leftovers in an airtight container.

Crumb-Topped Blueberry Zucchini Bread

Continuing this week's series featuring a different zucchini bread recipe each day, I give you this wonderful Crumb-Topped Blueberry Zucchini Bread.  This recipe makes 2 loaves. To see other zucchini bread recipes, click on the links below:

Items used to make this recipe:

(affiliate links)

• professional baking pan https://amzn.to/2OS5onw

• box grater https://amzn.to/2M6OKCI

• the best vanilla extract https://amzn.to/3HanYSv

• baker's joy https://amzn.to/3KN95rv

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Crumb-Topped Blueberry Zucchini Bread

makes two 8x4-inch loaves

Printable Recipe

Ingredients

Bread:

• 3 cups all purpose flour

• 1 teaspoon fine salt

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1 tablespoon ground cinnamon

• 3 large eggs

• 1 cup canola or vegetable oil

• 1 tablespoon vanilla extract (use the best!)

• 2 1/4 cups granulated sugar

• 2 cups shredded zucchini

• 2 cups fresh blueberries, washed and stemmed (plus 1/4 cup for garnish)

Crumb Topping:

• 2/3 all purpose flour

• 1/2 cup granulated sugar

• 1/2 cup light brown sugar

• 1 teaspoon ground cinnamon

• 8 tablespoons salted butter, melted

Directions

1. Preheat oven to 350F.

2. Prepare two 8x4-inch loaf pans by coating with oil/flour spray.

3. In a medium mixing bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon; set aside.

4. In a larger mixing bowl, combine eggs, oil, vanilla, sugar, zucchini, and blueberries.

5. Stir in reserved dry ingredients and pour into prepared loaf pans.

6. In a small bowl, combine the ingredients for the topping and sprinkle evenly over both loaves; garnish with reserved blueberries.

7. Bake in the center of the preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.

8. Cool for 10-15 minutes, remove from pan and place on cooling rack.

9. Cool completely. Store leftovers in an airtight container.