Cardamom & meyer lemon zucchini bread

  • 2 c. shredded zucchini (about 2-3 medium zucchini or 1 jumbo zucchini)
  • 2 ½ c. white whole wheat flour
  • 1 c. packed light brown sugar
  • ½ c. ground flaxseed or 4 tbsp butter, melted
  • 1 tbsp baking powder
  • 2-½ tsp ground cardamom
  • ¾ tsp fine sea salt
  • ¼ tsp baking soda
  • 1 cup plain, fat free or lowfat yogurt
  • 2 large eggs
  • 3 tbsp vegetable oil
  • 2-½ tbsp finely grated Meyer lemon zest (or regular lemon zest)
  • ½ c. chopped toasted walnuts
  1. Preheat oven to 350°F. Spray a 9×5-loaf pan with nonstick cooking spray, flour sides.
  2. Squeeze zucchini until dry in a kitchen towel.
  3. In a large bowl, whisk the flour, sugar, flaxseed, baking powder, cardamom, salt, and baking soda.
  4. In a medium bowl whisk the yogurt, eggs, oil, and lemon zest; stir in zucchini.
  5. Add zucchini mixture and walnuts to flour mixture, stirring until well combined. Pour batter into prepared pan. Bake 55-60 minutes or until a wooden pick inserted in center comes out clean.
  6. Cool in pan 10 minutes on a wire rack. Remove bread from pan; place on wire rack. Makes 1 loaf, 16 servings.