Name: Ginger-Cardamom Zucchini Bread
Yield: Makes one 9x5" loaf
Ingredients: ⅓ cup (42 g) all-purposeflour; 2 Tbsp. plus 1½ tsp. (30 g) dark brown sugar; ¼ cup (24 g) old-fashioned oats; ½ tsp. ground cardamom; ½ tsp. ground ginger; ½ tsp. ground turmeric; ¼ tsp. baking powder; Pinch of kosher salt; 2 Tbsp. unsalted butter, melted, cooled slightly; Nonstick vegetable oil spray; 2½ medium zucchini (about 1 lb.), trimmed; ¾ tsp. vanilla extract; 1½ cups (300 g) granulated sugar; Zest of 1 lemon; 3 large eggs; ¾ cup grapeseed oil; 1¾ cups (219 g) all-purpose flour; 2¼ tsp. ground cardamom; 2¼ tsp. ground ginger; 2 tsp. baking powder; 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt; Blueberry jam and/or crème fraîche (for serving; optional)

Photo by Emma Fishman, food styling by D'Mytrek Brown

Zucchini’s high moisture content gives this loaf cake from pastry chef Lena Sareini its soft crumb, while ground ginger, turmeric, and cardamom infuse the crumbly oat streusel with bold flavor.