Olive Oil Zucchini Bread with Lemon & Cardamom

Light, moist, and subtly flavored, this zucchini bread is our new family favorite.

2 cups white whole wheat flour (can sub all-purpose flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cardamom (can sub 1/2 teaspoon ground nutmeg)
1/2 cup olive oil
1/2 cup pure maple syrup (I use Grade A for baking)
1/3 cup dark brown sugar
2 large eggs
1 tablespoon freshly grated lemon zest
1 teaspoon pure vanilla extract
2 cups finely grated zucchini (from about 2 medium zucchini)

View the full recipe at Kitchen Treaty →