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Cardamom Ginger Zucchini Bread with Streusel Topping

3 fresh eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla bean paste
8 ounces cream cheese
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cardamom
1 teaspoon ginger
1 teaspoon salt
2 cups shredded zucchini (about one medium)

For the Topping:
3/4 cup flour
3/4 cup brown sugar
3/4 cup old-fashioned oats
1 stick cold salted butter, cut into small cubes

Preheat 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 process with a pastry blender with the dry ingredients until it forms small crumbs. 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.


From: FreshEggsDaily.com




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