I have to confess, I absolutely love cardamom! You may have noticed the spice makes a frequent appearance in many of my recipes. It is a tricky spice though, too much and you can absolutely overpower a dish, not enough and you don’t even know it’s there. Another love, this one I have had since childhood, is for zucchini bread. Whenever my mom was baking it I would be close by, not so patiently, waiting for it cool so I could dig in. It was, and is, one of my favorite desserts, even over brownies and cake.
What’s unique about this zucchini bread?
This recipe is a spin on one of my childhood favorites with cardamom, citrus, and sourdough starter. But I thought, why stop there, how about adding a sugary crust with honey coated pistachios. The results? Better than I expected. This is my all time new favorite dessert bread, hands down. It is so unique in flavor yet understated. I am so excited to share this recipe with you.
P.S. I love this USA bread tin for baking, it heats so evenly, and leaves this pretty pattern on my breads.
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Cardamom & Citrus Sourdough Zucchini Bread
This dessert bread is a spin on the classic zucchini bread with cardamom, citrus, and topped with sugary pistachio crust.
12
servings10
minutes50
minutesIngredients
2 cup all purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 tsp salt
1/2 teaspoon cardamom
1 large egg
75 g sourdough starter surplus, from the pour off when feeding (I always weight starter because volume varies based on how active it is)
3/4 cup brown sugar
1/2 cup coconut oil or avocado
1 tsp. vanilla extract
2 cups shredded zucchini squeezed of juice 11/2 prior to squeezing out juice
1/2 cup buttermilk if not using sourdough surplus, add an additional 1/3cup
2 Tbsp. sugar for dusting atop with citrus zest and pistachios 1/3 cup pistachios in 2 tbsp honey
1/3 cup Pistachios tossed in 2 Tbsp. honey
zest and juice of one clementine (when zesting citrus be sure to just take the outer portion, the white part is bitter)
Directions
- Preheat oven to 350, generously butter bread tin. Combine wet ingredients, brown sugar, and citrus zest and juice.
- Mix dry ingredients
- Grate zucchini, squeeze out half of the liquid using a strainer, or paper towels. Toss Zucchini into flour mixture. Mix the dry ingredients into the wet ingredients, stir till combined.
- Pour the batter into bread tin, sprinkle with 2 Tbsp sugar and 1/3 cup crushed pistachios in honey.
- Bake on middle rack of oven, for 50-60 minutes. Place a cookie sheet on the rack below to catch pistachios if they happen to fall as bread expands. Bread is ready when a toothpick comes out clean or internal temperature is above 205 degrees F.
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