Zucchini Gingerbread:

Cook Time                 45-50

Temp                        350°

Number                     12 to 18

Prep Time                  20 min

Ingredients:

• 2 C unbleached all purpose flour         
• ½ C granulated sugar
• 1 ½ C whole-wheat flour                    
• 2 ½ t baking soda
• 4 large eggs                                       
• 2 t dry ground ginger
• 2 C fresh grated zucchini &/or carrots  
• 2 t cinnamon
• 1 C Toasted Almond Oil                    
• ½ t ground cloves
• 1 C molasses                                     
•  ½ t salt
• 1 C brown sugar

Preparation:

1. Preheat oven to 350°. Grease two standard loaf pans, or one 9x13” pan.
2. Whisk the oil, molasses, sugars, eggs & zucchini in a large bowl. Whisk together the dry ingredients in a separate bowl.
3. Add the dry ingredients to the wet ingredients and mix just until no dry spots of flour remain.
4. Bake 45-50 min, or until a wooden toothpick or skewer inserted into the center comes out clean. Cool and serve with whipped cream.