- 1 cup granulated sugar
- 1 tablespoon orange zest
- 2 large eggs room temperature
- ½ cup fresh orange juice
- ½ cup canola or vegetable oil
- 1 ½ teaspoon vanilla extract
- 1 ½ cups grated zucchini
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ teaspoon cardamom
- ½ teaspoon kosher salt
In a large mixing bowl, mix together the 1 cup of granulated sugar and 1 tablespoon orange zest with your fingers until fragrant.
Preheat your oven to 350F. Prep a loaf pan by spraying with non-stick spray and lining with parchment paper.
To the zesty sugar, add 2 eggs, ½ cup orange juice, ½ cup canola oil, and vanilla extract. Whisk until combined.
Add the grated zucchini to the bowl and fold in until combined.
Gently pour the 2 cups flour, 2 teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon cardamom, and ½ teaspoon kosher salt on top of the wet ingredients. Mix just the dry ingredients together gently, and then fully combine with the wet ingredients.
Pour into the prepared loaf pan and bake at 350F for 50-60 minutes until a toothpick or knife poked into the center comes out clean or with a few crumbs.
Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Calories: 364kcal | Carbohydrates: 52g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 272mg | Potassium: 148mg | Fiber: 1g | Sugar: 27g | Vitamin A: 149IU | Vitamin C: 13mg | Calcium: 80mg | Iron: 2mg
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: cake, Loaf Cake, Zucchini bread