Cardamom Coffee Zucchini Bread

from ButterYum
makes two 8x4-inch loaves


  • 3 cups all purpose flour
  • 1/2 teaspoon fine salt
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cardamom
  • 1 tablespoon finely ground coffee beans
  • 3 large eggs
  • 1 cup canola or vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup granulated sugar
  • 2/3 cup dark brown sugar
  • 2 cups shredded zucchini
  • 1 8.5-ounce can crushed pineapple


  1. Preheat oven to 350F.
  2. Prepare two 8x4-inch loaf pans by coating with oil/flour spray.
  3. In a medium mixing bowl, whisk together the flour, salt, baking powder, baking soda, cardamom, and coffee beans; set aside.
  4. In a larger mixing bowl, combine eggs, oil, vanilla, sugars, zucchini, and pineapple.  
  5. Stir in reserved dry ingredients and pour into prepared loaf pans.
  6. Bake in the center of the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool for 10-15 minutes, remove from pan and place on cooling rack.
  8. Cool completely.  Store leftovers in an airtight container.