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 🙂

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! 

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 :)

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.

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 :)

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.

RECIPE

Cardamom Pistachio Zucchini Bread

Ingredients

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

Instructions

  1. Preheat oven to 350°F. Grease or line a standard sized loaf pan with parchment paper. Set aside.
  2. 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.
  3. In a separate bowl, combine the flour, baking soda, cinnamon, ground cardamom, nutmeg, and salt, whisking to combine. Fold into wet ingredients.
  4. 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.
  5. 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.
  6. Bake for 50 minutes, or until a knife inserted in the center comes out clean. Allow to cool slightly before removing from pan.

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21 comments

Reply

Is there an alternative to white flour for this?

Sarah | Broma Bakery
Reply

You can use white whole wheat flour!

Reply

This looks delicious and perfect! Thinking of switching up my mother’s day plan and baking this instead 🙂 Is the oven preheated to 350 degrees F? I’m not seeing it in the instructions.

Sarah | Broma Bakery
Reply

Yes! Instructions are updated now 🙂

Reply

Yum! I love cardamom and pistachios are my favorite nut..and zucchini bread?! This sounds incredible.

Reply

Mmm I absolutely love using cardamom in my baking! I am always trying to find new ways to use it and add more flavor but at the same not have it compete too much with other flavors. Definitely want to try it out next time I make zucchini bread! Pinning for later!

Reply

oh no! the link didn’t work- i’m hoping it’s just not up yet, and i’ll check back again later because i really want to see the interview/story. anyways, the pistachio cardamom streusel sounds so good, and unique! i usually don’t think of adding cardamom, but i bet it scents everything with spice very nicely (:

Reply

Cardamon, Nutmeg, and Cinnamon, all the delicious warm spices.

Reply

Love this recipe! Cardamon and pistachios are a dream team, and this zucchini bread seems like a healthier option as opposed to a Persian love cake, which is how I usually enjoy the pair.

Reply

This could not look more fantastic. And I’m obsessed with cardamom, such a great idea to put it in zucchini bread!! <3

Reply

I love love love pistachio and cardamom together! I have an olive oil pistachio and cardamom granola recipe that is addictive it’s so good – http://hungrybynature.com/2016/03/olive-oil-pistachio-cardamom-granola/ !!

Reply

Hope you are feeling better, Sarah.
I am dying to make this bread but as I read over the recipe, I didn’t notice an oven temperature mentioned. I am going to assume it is 350 degrees and keep my fingers crossed!

Reply

Hi Sarah! I just made this and it was just as delightful as you claimed it would be 🙂 Thank you for sharing, I can’t wait to try more of your recipes!

Sarah | Broma Bakery
Reply

Hi Kelsey! Oh I’m SO glad to hear that! Thank you!!!

Reply

Could you use regular cooking oil instead of coconut oil? I find coconut oil gets very dense in cakes when it’s at room temperature.

Sarah | Broma Bakery
Reply

Yes! You should use vegetable or canola oil

Reply

can you do calorie counts for your baked goods? 🙂 Apart from the brownie?

Sarah | Broma Bakery
Reply

No I do not (apart from that one brownie, ha! You’re a true fan!), but there are tons of resources out there that will input things!

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