Whole Wheat Maple Zucchini Bread

Preparation

1. Step 1

   Heat your oven to 400 degrees. Grease a 9-inch round cake pan with olive oil.

2. Step 2

   Grate the zucchini (you should get about 1 cup), then squeeze it in a clean kitchen towel (or paper towels) to extract as much liquid as possible. (The less moisture the zucchini has, the lighter the zucchini bread will be.) Set aside.

3. Step 3

   In a medium bowl, whisk together flour, flaxseed (if using), cardamom, baking powder, baking soda and salt.

4. Step 4

   In a large bowl, whisk the ½ cup olive oil with the eggs, maple syrup, buttermilk, orange zest and vanilla extract. Add in the flour mixture and once the flour is fully incorporated, fold in the grated zucchini.

5. Step 5

   Transfer the batter to the cake pan and bake for 30 to 35 minutes, until the bread is brown all over, the edges begin to pull away from the pan and the center is fully cooked. To test the center, stick in a piece of dried, uncooked spaghetti; if it comes out clean, the zucchini bread is ready to take out of the oven.

6. Step 6

   Let cool at room temperature. Zucchini bread can be stored in the fridge for up to 1 week.