Ginger Cardamom Zucchini Bread

Makes one 9x5" loaf

Streusel Ingredients:

1/3 c. (42g) all-purpose flour

2 T. plus 1 1/2 t. (30g) dark brown sugar (or the same amount of white sugar plus 1 t. molasses)

1/4 c. old-fashioned oats

1/2 t. ground cardamom

1/2 t. ground ginger

1/2 t. ground turmeric

1/4 t. baking powder

Pinch kosher salt

2 T. plant-based butter, melted, cooled slightly

Bread Ingredients:

Vegetable oil or nonstick vegetable oil spray

2 1/2 medium zucchini (about 1 lb.), trimmed

3/4 t. vanilla extract

1 1/2 c. (300g) granulated sugar

Zest of 1 lemon

Plant-based egg replacer equivalent of 3 eggs

3/4 c. vegetable oil

1 3/4 c.  (219g) all-purpose flour

2 1/4 t. cardamom

2 1/4 t. ground ginger

2 t. baking powder

3/4 t. kosher salt

Jam (e.g. blueberry) and plant-based cream cheese for serving

Instructions:

1. For streusel, whisk together flour, brown sugar, oats, cardamom, ginger, turmeric, baking powder, and salt in a small bowl to combine. Drizzle butter over and, using your fingers, work into dry ingredients until butter is absorbed and clumps form. Set aside.

2. Place a rack in the middle of oven and preheat to 350 degrees F. Coat a 9x5" loaf pan with vegetable oil and line with parchment paper, leaving a generous overhang on the long sides of the pan. 

3. Grate zucchini (using large holes). You should have about 3 c. Wrap the shredded zucchini in a kitchen towel and wring out as much excess moisture as you can. Transfer the shredded zucchini to a small bowl and add vanilla extract (this allows the zucchini to absorb more of the vanilla flavor). Set aside.

4. In a medium bowl, add sugar and lemon zest and, using your fingers, work zest into sugar until sugar starts to clump and mixture is fragrant, about 1 min. Add egg substitute and oil to the bowl and whisk to combine. Add shredded zucchini and whisk to incorporate.

5. Sift in flour, cardamom, ginger, baking powder and salt and gently fold with a rubber spatula until there are no remaining flour streaks and batter is homogeneous. Scrape batter into the prepared loaf pan and smooth out the surface. Scatter reserved streusel evenly across the top. 

6. Bake, rotating the pan halfway through, until a tester inserted into the center comes out clean, about 1 hour 30 minutes to 1 hour 45 minutes. Transfer pan to a wire rack and let cool completely in pan. Run a small spatula or paring knife around sides of zucchini bread to loosen, then turn it out onto the rack. 

7. To serve, cut into thick slices and top with jam and plant-based cream cheese if desired.