Fresh Zucchini Bread
Recipe type: Bread
Makes 2 loaves.
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cardamom (optional)
  • 1 teaspoon salt
  • 1 cup chopped toasted walnuts
  • 3 large eggs, beaten
  • ¼ cup vegetable oil
  • 1 cup firmly packed light brown sugar
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon juice
  • 2-1/2 cups grated zucchini
  • ½ cup sour cream
  1. Preheat the oven to 350 degrees. Grease and flour two 9-inch x 5-inch x 3-inch loaf pans. In a medium bowl, sift together the flour, baking soda, baking powder, cardamom, and salt. (I listed the cardamom as optional only because it is so expensive. But a little goes a long way and it compliments the flavors in this bread perfectly.) Add in the nuts.
  2. In a separate bowl (or in a bowl of a heavy-duty electric mixer), add in the eggs, oil, brown sugar, granulated sugar, vanilla extract, and lemon juice. Whisk the sugar mixture until it is light and fluffy, about 2 minutes. Fold in the zucchini gently. Add the flour into the batter, alternating with some of the sour cream, folding gently to retain some of that fluffiness. This is where you could add in blueberries or dried fruit or other signature additions.
  3. Divide the batter into the two loaf pans. Bake for about 1 hour, until the tops of the loaves are firm and dry. The breads shouldn’t “jiggle” at all. Let the breads cool before taking them out of the pans. We usually slice the loaf and cut the pieces in half for bite-sized servings. Zucchini bread is lovely served hot with whipped honey butter, homemade jams, and other fruit-based breakfast spreads.
Recipe by Within The Wild at