Cardamom Pistachio Zucchini Bread

This recipe is a perfect example of how creative you can get with the ingredients in your kitchen. Zucchini and pistachios are paired together to create an amazing flavor that will impress anyone who tries it! This bread is both delicious and nutritious, so give it a try today!.

Cardamom Zucchini Bread is a delicious bread recipe that uses cardamom, pistachios and zucchini. It’s perfect for the holidays or any time of year!

A delicious zucchini bread topped with a cardamom pistachio crumble that’s impossible to resist. I’m going to give you a heads up: if you create this, it’ll be gone in about an hour. Take pleasure in it.

One of my favorite things to prepare is zucchini bread. It’s quite adaptable and delicious. I love how it moistens the bread wonderfully and adds fiber to each mouthful (this is my way of rationalizing eating more of it).

MollyMy, a lifestyle blog and online magazine for young professional women, recently contacted me. (It just so happens that Molly is one of my college friends’ sister.) It’s a small world!).

I quickly answered yes when Molly contacted me this spring to ask if I’d be interested in giving an interview and providing a dish for their spring edition.

I’m not a feminist, but one thing I’ve discovered in my blogging career is how inspiring it is to watch other young women entrepreneurs chasing their dreams. Any chance to collaborate with these amazing folks excites me. It excites me tremendously! 


Molly offered me complete freedom over the topic of the piece, so I went with my favorite subject, photography.

I’m often asked how I got started in photography, how I learnt to shoot food, and how my picture process works. So in the interview, I go into my photographic beginnings, provide 5 pointers on how to take a beautiful food shot, and discuss how studying from famous photographers (Cartier-Bresson, Robert Frank, and others) can help define your shooting method.

Oh, and I also published this Cardamom Pistachio Zucchini Bread recipe. It’s because it’s so guuuud.


I’ve been bedridden for the last two days due to a severe bout of food illness, so I’m going to say good-bye for today. Make sure to read the whole interview by clicking here. I’m looking forward to hearing what you have to say!

And, fellow entrepreneurs, never give up. All of you have my love and respect.



For the zucchini bread, follow these steps:

  • coconut oil (1/2 cup)
  • 1 cup sugar cane
  • 2 big room-temperature eggs
  • 1 teaspoon extract de vanille
  • 4 oz. pineapple, smashed and drained
  • 2 cups zucchini, grated
  • 2 1/4 cup flour (all-purpose)
  • 1 1/2 teaspoons bicarbonate of soda
  • a quarter teaspoon of cinnamon
  • 1/2 teaspoon cardamom, freshly ground
  • a quarter teaspoon of nutmeg
  • a half teaspoon of salt

To make the cardamom pistachio streusel, combine the flour, cardamom, and pistachios in a mixing bowl.

  • pistachios (12 cup)
  • 2 tsp. cardamom, freshly ground
  • a third of a cup of all-purpose flour
  • 12 cup sugar (brown)
  • 14 cup chilled butter, sliced into tiny cubes


  1. Preheat the oven to 350 degrees Fahrenheit. Preheat oven to 350°F. Grease or line a normal loaf pan with parchment paper. Remove from the equation.
  2. 1 minute in a large mixing basin, whisk the oil and sugar together. Add the eggs and vanilla essence and continue to beat for another minute. Combine the pineapple and zucchini in a mixing bowl.
  3. Whisk together the flour, baking soda, cinnamon, ground cardamom, nutmeg, and salt in a separate basin. Combine the dry and wet ingredients in a mixing bowl.
  4. To prepare the streusel, in a food processor, combine the pistachios, cardamom, flour, and brown sugar and pulse until the nuts are evenly minced. Pulse in the butter until it is well distributed.
  5. Half of the batter should be poured into the pan, followed by half of the streusel. Squeeze the streusel between your hands until it’s as thick as wet sand, then sprinkle it over the batter. Pour in the remaining batter and sprinkle with the remaining streusel.
  6. Preheat oven to 350°F and bake for 50 minutes, or until a knife inserted in the middle comes out clean. Allow it cool for a few minutes before removing from the pan.


Watch This Video-

The “zucchini ginger cake” is a recipe that has been around for a while. It is made with zucchini, pistachios, and cardamom. This bread can be served as dessert or breakfast.

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