A moist zucchini bread topped with the most addicting cardamom pistachio crumble. I’m officially warning you: if you make this, it will be gone in approx. 1 hour. Enjoy 🙂
Zucchini bread is one of my favorite things to make. It’s so versatile, and so freaking tasty. I just love how it perfectly moistens the loaf, and adds fiber to each bite (this is my way of rationalizing eating more of it).
I recently got in touch with MollyMy, a lifestyle blog and online magazine for young professional women. (It just so happens that Molly is the sister of one of my college friends. Small world!).
When Molly reached out to me this spring to ask if I’d be interested in doing an interview & sharing a recipe for their spring issue, I immediately said yes.
I’m no feminist, but one thing that I have found in these last few years of blogging is how amazing it is to see other young women entrepreneurs pursuing their passions. I jump at any opportunity that means working together with these talented individuals. It makes me so excited!
Molly gave me full say in what the article could be about, so of course I chose my favorite topic, photography.
I get asked all the time how I got into photography, how I learned to do food photography, and how my photo process works. So in the interview, I delve into my photography roots, give 5 tips on how to create a great food photo, and share how learning from photo masters (Cartier-Bresson, Robert Frank, and the like) can help to shape your photo technique.
Oh, and of course, I shared this recipe for Cardamom Pistachio Zucchini Bread. Because, uhm, it’s so guuuud.
I’ve been bed-bound with a serious case of food-poisoning for the last two days, so I’m going to say g’bye for today. Be sure to read the full interview here. Excited to hear what you think!
And keep on keeping on, fellow entrepreneurs. Love & respect to all of you.
For the zucchini bread
- 1/2 cup coconut oil
- 1 cup cane sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 4 ounces crushed pineapple, drained
- 2 cups grated zucchini
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon cinnamon
- 1/2 teaspoon fresh ground cardamom
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
For the cardamom pistachio streusel
- 1/2 cup pistachios
- 2 teaspoons fresh ground cardamom
- 1/3 cup all purpose flour
- 1/2 cup brown sugar
- 1/4 cup butter, cold and cut into small cubes
- Preheat oven to 350°F. Grease or line a standard sized loaf pan with parchment paper. Set aside.
- In a large bowl, beat the oil and sugar for 1 minute. Add in the eggs and vanilla extract, beating for an additional minute. Stir in pineapple and zucchini.
- In a separate bowl, combine the flour, baking soda, cinnamon, ground cardamom, nutmeg, and salt, whisking to combine. Fold into wet ingredients.
- To make the streusel, place the pistachios, cardamom, flour, and brown sugar in a food processor and pulse until the pistachios look well chopped. Pulse in the butter until just combined.
- Pour half of the batter into the pan, then sprinkle with half of the streusel. You'll want to squeeze the streusel into your hands, making it dense like wet sand, then sprinkle it over the batter. Pour in the rest of the batter, then top with remaining streusel.
- Bake for 50 minutes, or until a knife inserted in the center comes out clean. Allow to cool slightly before removing from pan.