Zucchini Nutbread with Cinnamon & Cardamom

1 extra large egg (or 2 medium ones)

½ cup canola oil

1 cup dark brown sugar

1 cup grated zucchini, unpeeled

1-1/2 teaspoons vanilla extract

1-1/2 cups flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon cardamom

1/2 cup chopped, toasted pecans


Preheat oven to 350ºF. Grease and flour a loaf pan, set aside.


In a large mixing bowl and using a wire whisk, beat egg well. Add oil and sugar and whisk to combine. Whisk in zucchini and vanilla extract until thoroughly combined.


In another medium bowl, combine flour, salt, baking soda, cinnamon, cardamom, and pecans. Fold dry mixture into wet mixture until combined and no traces of flour are visible. Pour mixture into prepared loaf pan and bake in the center of your preheated oven for 1 hour. Remove to a wire rack to cool for 10 minutes, and then remove the loaf from the pan and allow to cool completely before slicing.