This zucchini and cardamom loaf made with spelt flour is perfect for all those who want to watch their weight, but at the same time want enjoy eating -healthy- sweets. Adding vegetables to the batter is one of the best and most delicious tricks to have a juiciness loaf cake. This time, the protagonist is zucchini.
To make the zucchini and cardamom loaf cake we will combine normal flour with spelt flour, which will bring a great flavor. Furthermore, we will sweeten this cake with natural honey, that as well as to adding flavor, will give us as a result a healthier loaf. But the strength of this delicious cake are on the freshly ground cardamom seeds, which will bring a fresh and very aromatic touch to the loaf cake.
Ingredients for a zucchini and cardamom loaf with spelt flour:
- 90 g (½ cup) olive oil
- 130 g (½ cup) honey
- 190 g (1 ½ cup) zucchini
- 85 g (¾ cup) all purpose flour
- 85 g (¾ cup) spelt flour
- 10 cardamom pods
- 2 eggs
- ½ teaspoon vanilla paste
- ½ teaspoon baking powder
- ½ baking soda
- 1 pinch of salt
How to make a zucchini and cardamom loaf with spelt flour:
Preheat oven to 180 °C (360 ºF).
Ground the cardamom seeds with a mortar and remove the green fibers from the pods.
Then, grate the zucchini through the thick part of the grater. Let aside.
In a large bowl mix the honey, the oil, the vanilla paste and the lightly beat eggs. Beat until a homogeneous mixture and incorpore the grated zucchini. Mix well.
Now, in another bowl, mix the all purpose flour and spelt flour, the freshly ground cardamom, the baking powder, the baking soda and a pinch of salt. Mix until well combined.
Non-stop mixing, add the dry ingredients in the zucchini bowl. Mix until homogeneous batter.
Pour the batter into a lightly greased loaf pan.
Bake until a toothpick inserted in the center of the bread comes out clean, 45-50 minutes.
Cool the zucchini bread in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.