Easy Cardamom Ginger Zucchini Bread with Streusel Topping

'Tis the season of an overabundance of zucchini in every backyard garden. This zucchini quick bread is one of our family favorites because it uses fresh eggs, homegrown zucchini and one of my favorite spices - cardamom. It also comes together very quickly and is easy to make at a moment's notice.

If you're not a fan of cardamom or ginger, feel free to substitute the more conventional cinnamon and nutmeg, but I beg you to try the cardamom and ginger at least the first time. I think you'll be hooked.

Cardamom Ginger Zucchini Bread with Streusel Topping

3 fresh eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla bean paste 
8 ounces cream cheese
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cardamom
1 teaspoon ginger
1 teaspoon salt
2 cups shredded zucchini (about one medium)

For the Topping

3/4 cup flour
3/4 cup brown sugar
3/4 cup old-fashioned oats
1 stick cold salted butter, cut into small cubes

Preheat oven to 350 degrees. Grease and flour two standard loaf pans and set aside. 

In the bowl of a stand mixer, beat eggs, sugar, oil and vanilla until smooth. Beat in cream cheese until fully incorporated. Add flour, baking soda, baking powder, spices and salt and mix on low speed until blended. Scrape sides and then mix in the zucchini. Divide the batter between the two pans. 

Mix the topping ingredients, rubbing the butter between your fingers or a fork with the dry ingredients until it forms small clumps. Sprinkle topping over the batter. Bake at 350 degrees for an hour or until lightly browned and a toothpick inserted into the center comes out clean. Let cool for ten minutes, run a knife around the edge of the loaf pan, then turn loaf onto a wire rack to cool completely.

We enjoy this bread spread with cream cheese or some freshly made butter. Store leftovers in the refrigerator or slice and freeze to enjoy later.

-Mix eggs, sugar and vanilla in large bowl-
-Beat in the dry ingredients-
-Sprinkle streusel topping on top and bake until golden brown-
-Beautifully  browned loaf cooling-
-Slice and enjoy-

I would love for you to join me here...
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  1. This looks really good - I'd have to change it up to gluten free but I think I'm gonna go for it. What kind of Zucchini do you grow? I chose an Italian variety this year and wasn't pleased because the skin is really hard - there was a little more flavor but that's about it.

    Carole @ Garden Up green

    1. I don't know anything about gluten-free but if you can swing it I would. It's a great bread. I used a Caserta Squash actually this time but you can use a regular zucchini or probalby any type of squash.

  2. Looks so good. Cant wait to make it with my zucchini!


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