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Zucchini Gingerbread

Zucchini Gingerbread
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Indulge in the comforting warmth of Zucchini Gingerbread, a delightful blend of spices that perfectly captures the essence of cozy baking. This moist gingerbread loaf is filled with finely grated zucchini, allowing you to enjoy a treat that’s not only delicious but also packed with nutrients. Whether enjoyed as a satisfying breakfast, a sweet afternoon snack, or a festive dessert to share during gatherings, this recipe brings joy to every occasion. With its simple ingredients and easy preparation, baking this spiced zucchini bread will fill your kitchen with irresistible aromas that beckon everyone to gather around.

Ingredients

Scale
  • 1.5 cups finely grated zucchini
  • 1/2 cup brown sugar
  • 1/4 cup vegetable oil
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup molasses
  • 1/4 cup hot water

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a large bowl, mix the zucchini, brown sugar, vegetable oil, eggs, and vanilla until well combined.
  3. In another bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
  4. In a separate bowl, combine the molasses and hot water; whisk until incorporated.
  5. Gradually add half of the dry mixture to the wet ingredients and stir gently. Then add half of the molasses mixture and repeat until just combined.
  6. Pour the batter into the prepared loaf pan and bake for 48 to 55 minutes or until a toothpick comes out clean.
  7. Allow cooling completely before slicing.

Nutrition

Find it online: https://chopandcooktips.com/zucchini-gingerbread/