Brown Sugar Zucchini Bread

Brown Sugar Zucchini Bread

This recipe is moist and delicious with a lightly spicy, complex taste thanks to the combination of cinnamon and cardamom (and if the latter isn't a staple in your pantry, resolve to change that right now), and light crunch of brown sugar that glistens on the top. It is wonderful all by itself, but equally good alongside a summery bowl of bisque, or spread with a sweet or savory cream cheese.  Welcome and try it once and it will be your go-to recipe for all time.

1 extra-large egg
1/2 cup oil
1 cup brown sugar
1 cup grated, unpeeled zucchini (about 1 medium)
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon 
1/2 teaspoon cardamom
1-1/2 teaspoons pure vanilla extract
1/2 cup chopped pecans

2 tablespoons dark brown sugar (for top)

Preheat oven to 350 degrees. Spray a loaf pan with vegetable spray. Sprinkle 1 tablespoon of granulated sugar in pan, and rotate to cover bottom and sides. 
In a large mixing bowl, beat egg well. Add oil, sugar, and zucchini; mix thoroughly. In a medium mixing bowl, whisk together flour, salt, soda, and spices.  Add dry ingredients to wet ingredients, mixing until combined. Fold in chopped nuts. 

Pour batter into prepared loaf pan.  Crumble dark brown sugar over the top to cover.  Bake for 1 hour. Remove to wire rack and let rest for 5 minutes. Invert onto rack to cool completely.