When Sister went to Stockholm she learned all about “Fika,” which is like tea-time, but with coffee and pastries and every 3 hours (at least that’s how I heard it). In an effort to be more worldly, I think we should adopt this tradition. And since we’re getting fancy, let’s go ahead and make some fancy zucchini bread. You’re probably looking for new ways to use up all those plentiful summer zucchini, and this is a delicious new spin on your traditional bread.
This Fancy Ginger Zucchini Bread has a several unique ingredients that make it really different. Now the original recipe says all the fun add-ins are optional, so if you don’t have something you’ll still have delicious zucchini bread at the end, but it’ll just be a little less fancy. Poppy seeds and nuts give this a great crunchy texture. The crystallized ginger brings a warmth to this that is crazy delicious without being overwhelmingly ginger-flavored. Lemon zest keeps it fresh, and the total odd ball ingredient, curry powder, adds warmth and just a hint of exotic flavor without being remotely savory.
Sister made this when we went to visit her in July, and it was worth accumulating all the ingredients so I could make it myself. Your house will smell amazing, and you’ll definitely be glad you have two loaves. Fika for everyone!
What’s your favorite zucchini recipe?
Fancy Ginger Zucchini Bread
Makes 2 loaves
Adapted from 101 Cookbooks
- 1 1/2 cups chopped nuts (I used a combination of walnuts and pecans)
- 1/3 cup poppy seeds
- 2 lemons, zested
- 1/2 cup crystallized ginger, finely chopped
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 1/2 cup brown sugar
- 3 large eggs
- 2 tsp vanilla extract
- 3 cups grated zucchini (about 3 medium), squeeze some of the moisture out
- 2 cups all-purpose flour
- 1 cup whole wheat flour (or more all-purpose)
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1 Tbsp curry powder
Preheat oven to 350°F. Grease two 9×5″ loaf pans with cooking spray or line with parchment paper.
In a small bowl combine the nuts, poppy seeds, zest, and chopped crystalized ginger, and set aside.
In the bowl of a stand mixer (or using an electric mixer), beat the butter until fluffy. Add the sugars and continue to beat, until well incorporated and fluffy, scraping down the sides as needed. Add the eggs one at a time, beating well after each addition. Slowly mix in the vanilla extract and zucchini.
In a separate bowl, whisk together the flours, baking soda, baking powder, salt, cinnamon, and curry powder. Add the dry ingredients to the wet in two batches, mixing until just combined.
Stir in the nut/seed mixture by hand until just combined. Divide the batter between the two prepared loaf pans.
Bake for 40-45 minutes, or until a toothpick comes out with just a few crumbs. Let cool in the pan for 10-20 minutes, then let cool completely on a wire rack.