Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
2cflour
1tspbaking powder
½tspbaking soda
½tspsalt
1tspground cardamom
½colive oil
½cmaple syrup
1/3cbrown sugar
2eggs
Lemon zest from 1 lemon
1tspvanilla
½cchopped crystallized ginger
2cfinely grated zucchini
Instructions
Preheat oven to 375 degrees. Spray an 8” x5” loaf pan with oil.
Mix the flour, baking powder, baking soda, salt and cardamom together in a bowl.
Finely grate the zucchini and zest the lemon.
Chop the ginger into large-ish dice.
In a good size bowl beat together the oil, syrup and brown sugar until well mixed. Add the eggs and vanilla and beat until it holds together and thickens.
Add the dry ingredients to the egg mixture and fold it in. When it is almost incorporated add the zucchini, lemon zest and ginger. Continue folding until all of the flour is mixed in and the zucchini and ginger is evenly distributed.
Pour the batter into the prepared pan and bake in the center of the preheated oven until done, 45-70 minutes. The top will spring back when touched and a toothpick inserted into the center will come out clean.
Let cool for 10-15 minutes in the pan then turn the loaf out onto a wire rack to cool completely.