Lemon Cardamom Almond Zucchini Bread

Steps

1. Preheat the oven to 350°F (175°C) and grease and line a 9x5-inch loaf pan.
2. Toast the almonds on a dry baking sheet in the oven for 8 minutes until fragrant, then cool for 10 minutes.
3. Divide the almonds: grind two-thirds of them finely in a food processor for the batter, and coarsely chop the remaining one-third for the topping.
4. Grate the zucchini, then squeeze it lightly in a clean towel to remove some liquid.
5. In a medium bowl, whisk the flour, the ground almonds, the baking powder, the baking soda, the salt and the cardamom.
6. Divide the sugar: set aside about one-eighth for the topping. In a large bowl, rub the lemon zest into the remaining seven-eighths of the sugar until fragrant.
7. Whisk the egg, the olive oil, the Greek yogurt, the lemon juice and the vanilla into the lemon sugar until smooth, then stir in the zucchini.
8. Fold the flour mixture into the wet mixture just until no dry streaks remain, and scrape the batter into the pan.
9. Make the topping by tossing the chopped almonds with the reserved sugar, then scatter it evenly over the batter.
10. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean; tent with foil if the top browns too fast.
11. Cool in the pan for 10 minutes, then lift onto a rack and cool for at least 1 hour before cutting into 12 slices.