Description
A cozy, moist whole wheat zucchini bread subtly sweetened with dark maple syrup and brightened with orange zest and cardamom. Olive oil and buttermilk lend a tender crumb, while the warm spices make it irresistibly fragrant.
Ingredients
- Olive oil (for the pan and in the batter)
- 1 small zucchini (about 1 cup grated, moisture squeezed out)
- Whole‑wheat flour (quantity as per recipe)
- Ground flaxseed (optional, for added nutrition)
- Ground cardamom (or swap with cinnamon or nutmeg)
- Baking powder
- Baking soda
- Fine sea salt
- Large eggs
- Dark maple syrup
- Buttermilk
- 1 orange, zested
- Vanilla extract
Instructions
- Preheat oven to 400°F (205°C). Grease a 9‑inch round cake pan with olive oil.
- Grate zucchini and squeeze out excess moisture using a clean towel.
- In a medium bowl, whisk together whole‑wheat flour, flaxseed (if using), cardamom, baking powder, baking soda, and salt.
- In another bowl, whisk olive oil, eggs, maple syrup, buttermilk, orange zest, and vanilla extract until smooth.
- Stir the dry ingredients into the wet ingredients, then fold in the grated zucchini.
- Pour batter into the prepared pan and bake for 30–35 minutes, until golden, edges slightly pulled away, and a dry noodle/Bamboo skewer comes out clean.
- Let cool before slicing and serving.
Notes
- Swap cardamom for cinnamon or nutmeg for a different warming spice.
- Add mashed banana for more moisture and natural sweetness.
- Fold in fresh berries, dark chocolate bits, or walnuts for variation.
- Substitute buttermilk with milk + vinegar/lemon juice (2/3 cup milk + 2 tsp acid).
- Use gluten‑free 1:1 flour blend if needed; texture remains moist.
- Turn into muffins: bake in a greased muffin tin for 18–22 minutes.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180 (approximate)
- Sugar: 8g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg
