Cardamom Coffee Zucchini Bread

Preheat oven to 350ºF. Prepare two 8×4-inch loaf pans by coating with oil/flour spray.

In a medium mixing bowl, whisk together the flour, salt, baking powder, baking soda, cardamom, and coffee beans; set aside.

In a larger mixing bowl, combine eggs, oil, vanilla, sugars, zucchini, and pineapple. Stir in reserved dry ingredients and pour into prepared loaf pans. Bake in the center of the preheated oven for 50–60 minutes or until a toothpick inserted in the center comes out clean.

Cool for 10–15 minutes, remove from pan and place on cooling rack. Cool completely. Store leftovers in an airtight container.

Recipe adapted from Steamy Kitchen.