Comments on: Cardamom Coffee Zucchini Bread http://steamykitchen.com/1382-cardamom-coffee-zucchini-bread.html Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 26 Jun 2015 17:27:45 +0000 hourly 1 http://wordpress.org/?v=4.2.2 By: Jaden http://steamykitchen.com/1382-cardamom-coffee-zucchini-bread.html/comment-page-1#comment-1237110 Mon, 27 Apr 2015 12:12:52 +0000 http://steamykitchen.com/blog/?p=1382#comment-1237110 Hi Amber – yes, 2 days ahead is fine. Wrap well with plastic wrap. Generally, after 2 days out on the counter, I refrigerate the loaf.

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By: Amber Northrop http://steamykitchen.com/1382-cardamom-coffee-zucchini-bread.html/comment-page-1#comment-1237104 Sun, 26 Apr 2015 22:21:46 +0000 http://steamykitchen.com/blog/?p=1382#comment-1237104 How long does the bread keep at room temperature? Could I make it 2 days ahead?

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By: SteamyKitchen http://steamykitchen.com/1382-cardamom-coffee-zucchini-bread.html/comment-page-1#comment-1177733 Mon, 07 Jul 2014 17:51:58 +0000 http://steamykitchen.com/blog/?p=1382#comment-1177733 No, I have not drained either one.

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By: Sandi http://steamykitchen.com/1382-cardamom-coffee-zucchini-bread.html/comment-page-1#comment-1177715 Mon, 07 Jul 2014 17:12:50 +0000 http://steamykitchen.com/blog/?p=1382#comment-1177715 Does the crushed pineapple or zucchini need to be drained? Thanks

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By: Shirley Filer http://steamykitchen.com/1382-cardamom-coffee-zucchini-bread.html/comment-page-1#comment-1086207 Thu, 27 Sep 2012 02:09:12 +0000 http://steamykitchen.com/blog/?p=1382#comment-1086207 Thank you for this phenomenal zucchini bread recipe. It is now my favorite one of all the others I’ve tried. Perfect moist texture and I love the coffee and cardamon additions.

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By: PAMZ http://steamykitchen.com/1382-cardamom-coffee-zucchini-bread.html/comment-page-1#comment-113889 Thu, 29 Oct 2009 14:16:03 +0000 http://steamykitchen.com/blog/?p=1382#comment-113889 Has anyone tried this recipe? I’d like some feedback.
I’m from Nebraska – I did ‘escape’ in my 20’s and haven’t gone back to live but now I appreciate it in a new, grownup kind of way. In so many ways, it really IS the “Good Life” and I’m proud of the integrity and good sportsmanship of our NE football team (overall!). There is no place like Nebraska, afterall! But I did see Paris and have been a gypsy ever since.

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By: Julie http://steamykitchen.com/1382-cardamom-coffee-zucchini-bread.html/comment-page-1#comment-49700 Sat, 11 Oct 2008 16:16:53 +0000 http://steamykitchen.com/blog/?p=1382#comment-49700 This looks great. I love to grind up cardamom with my coffee beans for my morning coffee. I don’t have a zucchini but I have a summer squash. Do you think that would work?

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By: Lorraine E http://steamykitchen.com/1382-cardamom-coffee-zucchini-bread.html/comment-page-1#comment-49258 Wed, 08 Oct 2008 10:49:28 +0000 http://steamykitchen.com/blog/?p=1382#comment-49258 LOL I like your trick of throwing the zucchini bread into the car windows. I for one would have been happy that the “food gods” had rained on me!

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By: Lael http://steamykitchen.com/1382-cardamom-coffee-zucchini-bread.html/comment-page-1#comment-47396 Sat, 27 Sep 2008 18:53:09 +0000 http://steamykitchen.com/blog/?p=1382#comment-47396 I think you just hit on three of my favorite ingredients! My mom also has a great zucchini bread recipe with pineapple in it, but this addition of cardamom and coffee sounds delicious. Thanks for sharing. So glad I found your fabulous blog.

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By: sahmiam http://steamykitchen.com/1382-cardamom-coffee-zucchini-bread.html/comment-page-1#comment-46805 Tue, 23 Sep 2008 09:17:24 +0000 http://steamykitchen.com/blog/?p=1382#comment-46805 Jaden – I’m getting in late on this so I don’t know if you’ll see the question or not. I’m back in active cancer treatment and trying to adapt some recipes. I am no longer able to eat white flour – wheat works fine. But its the sugar thing that is driving me batty – cannot have it. Oncologist does not want me using the fake stuff either (Aspartane or Splenda either one. I can do honey, maple syrup (grade B). But that really changes things texture wise. Do you have any suggestions? This looks like a great recipe if I can find a way to adapt it.

In His peace – Cindy
MoM(Mom of Many)

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