April 08, 2021 1 min read

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.