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Best Zucchini Bread with Cardamom

  • Author: Marie Bostwick
  • Yield: 1 loaf, 12 servings 1x


  • 1 ½ cups shredded zucchini (with peel, undrained of liquid)
  • 1 cup chopped pecans
  • 2 eggs
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • ½ cup applesauce
  • 1/3 cup vegetable or corn oil
  • 1 tsp vanilla extract
  • 1 tsp. ground cardamom
  • ½ tsp. ground cinnamon
  • 1 ½ cups white flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • Cooking spray


  1. Preheat oven to 350 degrees.
  2. Add eggs, sugars, applesauce, oil, cardamom, and cinnamon to a medium sized mixing bowl. Whisk vigorously or use electric beaters or mixer to thoroughly the combine the wet ingredients. Stir in shredded zucchini and chopped pecans.
  3. Combine flour, baking powder, baking soda, and salt. Sift into wet zucchini batter. Stir gently but thoroughly to combine. (Take care not to overmix. Doing so can make the center of your bread fall.)
  4. Spray a glass baking loaf lightly with cooking spray. Pour bread batter into pan. Place in preheated oven for 50-60 minutes.
  5. Remove pan from oven. Poke a toothpick or skewer into the center of the loaf. If it comes out clean, without raw batter, it’s cooked through. Allow bread to cool, then run a knife around the edge of the pan before taking out the bread. Serve plain or with butter.