Cardamom Coffee Zucchini Bread Food

OLIVE OIL ZUCCHINI BREAD WITH LEMON & CARDAMOM

Steps:

• Preheat oven to 375 degrees Fahrenheit. Rub a 8" x 5" loaf pan with olive oil or spray with an oil mister.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom.
• In a medium bowl, whisk together the olive oil, maple syrup, and brown sugar until blended. Add the eggs and beat until mixed well. Stir in the lemon zest and vanilla.
• Pour the wet ingredients over the dry ingredients and mix just until incorporated. The batter will be fairly thick. Fold in the zucchini with a spatula.
• Pour the batter into the loaf pan and smooth the top with a spatula.
• Bake until golden brown, springy when you poke the top, and a toothpick or skewer inserted into the center comes out clean, 40-50 minutes.
• This zucchini bread keeps well wrapped up at room temperature for 3-4 days. Make multiple loaves to wrap tightly and freeze for tasty zucchini bread all year long!

MANGO CARDAMOM ZUCCHINI BREAD (GLUTEN FREE)

Steps:

• Smell and taste the mango to make sure it's fragrant and sweet. If the mango is not very sweet or sweet-and-sour, you may want to increase the sugar by a couple of tablespoons. (This part is a little tricky, because a very sweet mango will impart extra sweetness to the finished bread.).
• Preheat oven to 350 degrees.
• In a bowl combine and oil and eggs. Add sugar; mix.
• Stir in orange extract and zucchini.
• In a separate bowl, combine flours, baking soda, salt and spices; gradually stir into zucchini mixture to combine.
• Peel mango and cut into ½ inch dice. Drain the mango pieces well by squeezing gently and measure out about ¾ cup to 1 cup. Stir diced mango into batter.
• Add some additional sugar if desired, per the above note in the directions.
• Spray an 8-inch square pan with cooking spray.
• Pour batter into prepared pan.
• Bake about 30-35 minutes or until a knife inserted into center comes out clean.