STREUSEL

• 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

BREAD

• 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)

Step 1
Whisk flour, brown sugar, oats, cardamom, ginger, turmeric, baking powder, and salt in a small bowl to combine. Drizzle butter over and, using your fingers, work into dry ingredients until butter is absorbed and clumps form. Set streusel aside

Step 2
Place a rack in middle of oven; preheat to 350°. Coat a 9×5″ loaf pan with nonstick spray and line with parchment paper, leaving a generous overhang on long sides. Using the grater attachment of a food processor or the large holes of a box grater, grate zucchini. (You should have about 3 cups.) Wrap shredded zucchini in a kitchen towel and wring out as much excess moisture as you can. Transfer to a small bowl and mix in vanilla extract (adding the vanilla here means the zucchini will take on more of its flavor).

Step 3
Place granulated sugar and lemon zest in a medium bowl and, using your fingers, work zest into sugar until sugar starts to clump and mixture is very fragrant, about 1 minute. Add eggs and oil to bowl and whisk to combine. Add grated zucchini and whisk again to incorporate.

Step 4
Using a fine-mesh sieve, sift flour into another small bowl. Add cardamom, ginger, baking powder, and salt and whisk to combine. Add dry ingredients to zucchini mixture and gently fold with a rubber spatula until there are no visible flour streaks remaining and batter is homogeneous. Scrape batter into prepared pan and smooth surface. Scatter reserved streusel evenly on top.

Step 5
Bake zucchini bread, rotating pan halfway through, until a tester inserted into the center comes out clean, 1 hour 30 minutes to 1 hour 45 minutes. Transfer pan to a wire rack and let zucchini bread cool completely in pan.

Step 6
Run a small offset spatula or paring knife around sides of zucchini bread to help loosen, then turn it out onto rack.

Step 7
To serve, cut zucchini bread into thick slices and divide among plates. Top with jam and crème fraîche if desired.