Chai Zucchini Quick Bread
Prep time
Cook time
Total time
Recipe type: Quick Bread - Loaves
Serves: 24 slices
  • 3 & ½ cups unbleached all purpose flour
  • 1 & ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon freshly grated nutmeg
  • 1 & ½ teaspoons cardamom
  • ¼ to ½ teaspoon freshly ground black pepper
  • 1 tablespoon finely ground back tea
  • 2 cups grated zucchini
  • 1 cup brown sugar, tightly packed
  • ½ cup honey
  • 3 large eggs
  • ¾ cup vegetable oil
  • 2 teaspoon pure vanilla extract
  • 1 teaspoon freshly grated ginger
  • 2 teaspoons freshly grated lemon zest
  • 1 cup toasted walnuts, coarsely chopped
  1. Preheat the oven to 350ยบ, and generously butter two 8x5 inch loaf pans. I also line the bottom with a piece of parchment paper, cut to fit, and butter that as well - just a little extra insurance that it doesn't stick.
  2. In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, ground cinnamon, nutmeg, cardamom, pepper and ground tea [see note]. Set aside.
  3. In a medium mixing bowl, use a wooden spoon to combine the zucchini, brown sugar and honey.
  4. Add the eggs and mix well.
  5. Add the oil, vanilla, ginger and lemon zest and mix well.
  6. Pour the wet ingredient mixture into the flour mixture, and fold together until well combined and fairly smooth. Add the nuts and mix to distribute evenly.
  7. Divide evenly between the two loaf pans, and smooth the tops.
  8. Bake in the preheated oven for 55 to 60 minutes, until a toothpick or wooden skewer inserted near the center comes out with no more than a few moist crumbs.
  9. Cool in the pans for 5 minutes, then turn out onto a wire cooling rack. Once cool, wrap tightly to keep fresh at room temperature for a couple days - longer than that and it should go in the fridge. Freezes well for a couple months, if wrapped in plastic wrap and then foil.
It is easy to prepare the black tea for this recipe - just empty out two or three regular tea bags and grind the contents in a spice grinding or mini chopper.
Recipe by The Creekside Cook at