This loaf comes out full of flavor thanks to ginger, cinnamon, and cardamom. I like to spread a bit of butter on a slice of toasted zucchini bread, but it's good plain, straight out of the oven, just like you remember your mom making.
Combine flour, soda, salt, baking powder and spices in a bowl and whisk thoroughly.
In a large mixing bowl whisk together eggs, sugar, honey, oil, and vanilla extract until smooth.
With a spatula, stir in zucchini.
Dump in flour mixture and stir until almost all the flour has been incorporated.
Add in walnuts and stir just until nuts are dispersed (don't over mix!)
Divide batter between prepared pans.
Bake for 45-60 minutes, or until a toothpick comes out clean.
Once the loaf has cooled, you can freeze it by wrapping the bread in tinfoil or plastic wrap and storing in a Ziploc bag for up to two months
Adding or substituting chocolate chips will make the recipe more of a dessert
Make zucchini muffins. Instead of loaf pans, spoon mixture into muffin tins and reduce the baking time to 20-30 minutes. Use the middle rack and watch for muffins to be golden brown. Test with a toothpick.