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Zucchini Gingerbread

Zucchini Gingerbread
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Zucchini gingerbread is a delightful holiday treat that combines the warm flavors of spices like ginger, cinnamon, and cloves with the moisture of finely grated zucchini. This moist and tender loaf is perfect for breakfast, an afternoon snack, or even as a lighter dessert option. With its inviting aroma and rich taste, this recipe is sure to impress friends and family alike. Enjoy it fresh from the oven or gift a loaf wrapped in festive packaging.

Ingredients

Scale
  • 1.5 cups finely grated zucchini (do not drain liquid)
  • 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 and prepare a 9×5 loaf pan by greasing it or lining it with parchment paper.
  2. In a large bowl, combine the grated zucchini (with liquid), brown sugar, vegetable oil, eggs, and vanilla extract until well mixed.
  3. In another bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
  4. In a third bowl, mix molasses with hot water until combined.
  5. Gradually add half of the dry ingredients to the wet mixture followed by half of the molasses mixture; repeat until fully incorporated.
  6. Pour batter into the prepared pan and bake for 48 to 55 minutes or until a toothpick inserted comes out clean.
  7. Allow cooling completely before slicing; dust with confectioner’s sugar if desired.

Nutrition

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