This Zucchini Gingerbread tastes like the moment summer gardens and fall baking accidentally collide and decide to become best friends. The zucchini keeps every slice incredibly moist and tender while ginger, cinnamon, and warm baking spices create that unmistakable gingerbread flavor that makes the entire kitchen smell like a holiday memory.

The olive oil adds richness without heaviness, giving the loaf a soft texture that somehow gets even better the next day. Every bite delivers warm spice, subtle sweetness, and a deep comforting flavor that feels equally appropriate with a morning cup of coffee, an afternoon tea break, or a scoop of vanilla ice cream after dinner. Unlike traditional gingerbread that can sometimes feel dense, this version stays light, moist, and wonderfully tender thanks to the zucchini hiding in plain sight. It's cozy, nostalgic, and exactly the kind of recipe that quietly disappears from the counter one slice at a time while everyone insists they're "just having a little piece.

I N G R E D I E N T S :

• 3 1/2 cups unbleached all purpose flour or King Arthur Measure for Measure Flour to make this gluten-free
• 4 large eggs
• 2 cups freshly grated zucchini and/or carrots
• 1 cup of any Rocky Mountain Olive Oil Extra Virgin Olive Oil
• 1 cup molasses 
• 1 cup brown sugar
• 1/2 cup sugar
• 2 1/2 teaspoons baking soda 
• 2 teaspoons dry ground ginger
• 2 teaspoons cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon salt

I N S T R U C T I O N S :

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

N U T R I T I O N A L   I N F O :

Estimated per serving: 290 calories • 4g protein • 38g carbs • 14g fat • 180mg sodium

Estimated values may vary based on zucchini moisture content, sweetener amount, and ingredient brands.