Monthly Archives: November 2015

Zucchini Cardamom Bread


I have been in the mood of making zucchini recipes.  It is the time to get a lot of fresh zucchinis in the market and normally I am not a fan of zucchini.  But after baking a few recipes, I fell in love with zucchini. This unique recipe combines the flavor of cardamom and nutmeg.  The loaf is very soft inside and crunchy outside.  Topping with sunflower seed gives an extra crunchy flavor.



  • 1 cup all purpose flour
  • ½ cup amaranth flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 teaspoon ground cardamom
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • 1 cup coarsely grated zucchini
  • 3 eggs
  • ½ cup light brown sugar
  • ¼ cup canola oil
  • ¼ cup walnuts chopped
  • 2 tablespoons sunflower seeds


  • Preheat oven to 350 F.
  • Line a 9 x 5 inch loaf pan with parchment paper and lightly grease
  • Spread grated zucchini on a paper towel to absorb extra juice.
  • In a large bowl sift together flour, amaranth flour, baking powder, baking soda, salt, cardamom, cinnamon, nutmeg and set aside.
  • Beat egg and sugar together and gradually add the oil.
  • Mix in the flour mixture into the egg mixture.
  • Mix in grated zucchini and walnuts
  • Pour into prepared pan and sprinkle with sunflower seeds
  • Bake for about one hour or a tooth pick inserted in the middle comes out clean
  • Let cool in the pan for about 5-10 minutes. Transfer to a wire rack and cool completely
  • Since the loaf tend to dry, wrap with a aluminum foil.
  • Makes one 9 x 5 loaf

Pineapple Zucchini Cake with dried Cranberries


Who can resist a tropical pineapple flavor pared with cranberries and walnuts.  The original recipe called for shredded carrots.  I have made carrot cakes and Indian carrot sweets which had a “carroty” flavor and taste which I am not a fan of.  So I was looking for a twist and thought why not zucchini since it can be grated and there are a lot of zucchini recipes online.  So came this recipe which is so soft, moist and full of fragrant from pineapple.


  • 1/2 cup canola oil
  • 1/4 cup orange juice
  • 1/3 cup castor sugar
  • 1/3 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon shredded orange peel
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup grated zucchini
  • 1/2 cup finely chopped pineapple
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts


  • Preheat oven to 350 F
  • Lightly grease a 6 inch pan (I used a square pan) and set aside
  • Grate zucchini and spread on a paper towel.
  • If you are using canned pineapple, I would advice to buy the sliced pineapple since you have the flexibility to cut them into very small pieces.
  • Squeeze out the juice (if you are using canned pineapple) from pineapple and cut them into small pieces (1/4 inch)
  • In a mixing bowl whisk together oil, orange juice, sugar, and brown sugar.  Add egg and beat until batter is creamy.
  • Add vanilla extract and orange peel and mix well
  • In a separate bowl combine flour, baking powder, baking soda, and salt
  • Fold in the dry ingredients into the liquid mixture to form a batter.
  • Slightly squeeze out juice from shredded zucchini.  This makes the cake not becoming too sticky and soft
  • Fold in zucchini, pineapple, cranberries, and walnuts.
  • Pour batter into the prepared pan and bake for about 50 – 55 minutes
  • Cool to room temperature