Last weekend Ross and I went to Aurora Provisions because we (ok, I) wanted a little something sweet. For the uninitiated, this place is basically mecca for sweet tooths. They have a little something for everyone. Oh, they also have sandwiches and such, if you’re into “real food.” Ross got a raspberry brownie (the boy loves his chocolate), but I decided to live life on the edge and go for the exotic sounding “Cardamom Butter Bar.”
HEAVEN! This bad boy was basically a blondie with a thin, sweet frosting on top. But, it was the cardamom that made all the difference. Cardamom has a pretty complex flavor profile, with notes of sweet, spice and a touch of citrus. I loved it, so knew I had to put my own spin on it with the languishing zucchini in my fridge.
The base is a very basic zucchini bread, but lightened up with apple sauce. I also used whole wheat flour for health’s sake. The result is a very tender, moist quick bread, ripe with exotic flavor. Cardamom not your thing? Swap out some cinnamon and you’re golden.
1 1/2 cups whole-wheat flour
1 1/2 cups shredded zucchini (about one medium)
1/2 cup unsweetened applesauce
1/2 cup brown sugar
1/4 cup melted butter or margerine (I used Earth Balance)
1 tsp vanilla
1 tsp ground cardamom
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt (I left it out because of the salt in the Earth Balance, add it if using un-salted)
1.) Heat oven to 350*F. Spray a loaf pan thoroughly with cooking spray.
2.) Combine the shredded zucchini with the apple sauce, eggs, melted butter, brown sugar, and vanilla.
3.) In another bowl, combine the flour with the salt, baking soda, baking powder, and cardamom. Gently fold in to the wet ingredients.
4.) Pour batter into the loaf pan and spread it out with a spatula. Bake for 50-60 minutes, until a toothpick inserted in the center come out clean.
5.) Allow it to cool in the pan for 10 minutes. Use a butter knife to run along the edges of the pan to loosen the loaf. If necessary, use a spatula to coax it out, then let it rest on a cooling rack.
6.) Keep in an air tight container for up to a week.