Description
A delightful twist on traditional gingerbread, this Zucchini Gingerbread recipe is moist, flavorful, and perfect for any time of day.
Ingredients
Scale
Wet Ingredients:
- 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
Dry Ingredients:
- 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
Additional Ingredients:
- 1/2 cup molasses
- 1/4 cup hot water
Instructions
- Preheat oven to 350℉. Grease a 9×5 loaf pan or line with parchment paper.
- Combine wet ingredients: In a bowl, mix zucchini, brown sugar, oil, eggs, and vanilla.
- Whisk dry ingredients: In a separate bowl, combine flour, baking soda, ginger, cinnamon, cloves, and salt.
- Mix molasses: In another bowl, whisk molasses and hot water.
- Combine ingredients: Add dry ingredients and molasses mixture to wet ingredients alternately, stirring until just combined.
- Bake: Pour batter into the pan and bake for 48-55 minutes or until a toothpick comes out clean.
- Cool and serve: Let the bread cool in the pan before slicing. Dust with confectioner’s sugar if desired.
Notes
- You can add chopped nuts or raisins for extra texture.
- This bread freezes well for future enjoyment.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Zucchini Gingerbread, Gingerbread Recipe, Zucchini Recipe, Baking, Dessert
