There’s no need to peel the zucchini before chopping or grating it. Once baked, this cake will keep for up to a week at room temperature or two to three months tightly wrapped in the freezer. Feel free to dust baked bread with powdered sugar or drizzle your favorite glaze over top, if desired, although the cake doesn’t need any additional sweetener or flavoring.
Yields | 2 loaves or 1 Bundt |
- 1 Tbsp black tea leaves
- ½ tsp ground cardamom
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground allspice
- ¼ tsp freshly ground black pepper
- 2²⁄₃ cups unbleached, all-purpose flour
- 1 cup whole-wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 4 eggs
- 1¾ cup granulated sugar
- 1½ tsp vanilla extract
- 2½ tsp kosher salt
- 1 cup canola oil
- 2 Tbsp honey
- 3 cups finely diced zucchini
- 1½ cups toasted walnuts or pecans or 1 cup dark chocolate chips (optional)
- powdered sugar or glaze, to taste (optional)
| Preparation | Preheat oven to 350°F. Grease and flour 2 large 8-by-4-inch loaf pans or a 10-cup Bundt pan.
In a spice grinder or using a mortar and pestle, finely grind tea leaves, spices and pepper. In a medium bowl, stir spice mixture with flours and baking soda and powder. In a separate large bowl, combine eggs, sugar, vanilla and salt and whisk until well combined. Add oil and honey and stir well. Add diced zucchini and stir to combine.
Sift dry ingredients into wet, slowly whisking to combine. If using toasted nuts or chocolate chips, add now. Pour batter into prepared pans or Bundt pan, dividing evenly. Bake loaves for 50 to 60 minutes or Bundt pan for 60 to 80 minutes. Bread should be a dark golden brown and spring back when lightly pressed. Allow to cool for 10 minutes.
Unmold pans or pan by inverting onto a cookie tray or serving platter. Sprinkle powdered sugar or drizzle glaze over top if desired and serve.