Zucchini Gingerbread

Zucchini Gingerbread

Zucchini Gingerbread

Ingredients:

  • 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 Rocky Mountain Olive Oil Roasted Almond Oil
  • 1 cup molasses 
  • 1 cup brown sugar
  • 1/2 cup granulated cane sugar
  • 2 1/2 teaspoons baking soda 
  • 2 teaspoons dry ground ginger
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon salt


Directions:

Preheat the oven to 350 F.

Grease two standard loaf pans, or one 9"x13" pan.

Whisk the 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.

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.