'Tis the season of an overabundance of zucchini in every backyard garden. This zucchini quick bread is one of our family favorites because it uses fresh eggs, homegrown zucchini and one of my favorite spices - cardamom.
It also comes together very quickly and is easy to make at a moment's notice.
If you're not a fan of cardamom or ginger, feel free to substitute the more conventional cinnamon and nutmeg, but I beg you to try the cardamom and ginger at least the first time. I think you'll be hooked.
And I'll bet you won't even be able to tell there's zucchini in this delicious bread.
Scroll down for the printable recipe card.
Cardamom Ginger Zucchini Bread with Streusel Topping
Preheat the oven to 350 degrees. Grease and flour two standard loaf pans and set aside.
In the bowl of a stand mixer, beat eggs, sugar, oil and vanilla until smooth. Beat in cream cheese until fully incorporated. Add flour, baking soda, baking powder, spices and salt and mix on low speed until blended. Scrape sides and then mix in the zucchini. Divide the batter between the two pans.
Mix the topping ingredients, rubbing the butter between your fingers or a fork with the dry ingredients until it forms small clumps. Sprinkle topping over the batter.
Bake at 350 degrees for an hour or until lightly browned and a toothpick inserted into the center comes out clean. Let cool for ten minutes, run a knife around the edge of the loaf pan, then turn loaf onto a wire rack to cool completely.
We enjoy this bread spread with cream cheese or some freshly made butter. Store leftovers in the refrigerator or slice and freeze to enjoy later.
