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Zucchini Gingerbread Recipe

Zucchini Gingerbread Recipe
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★★★★★

4.9 from 27 reviews

This Zucchini Gingerbread is a delightful twist on the classic gingerbread, incorporating the freshness of zucchini for a moist and flavorful loaf.

Ingredients

Scale

Zucchini Gingerbread 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
  • 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 the Oven: Preheat the oven to 350℉. Grease a 9×5 loaf pan or line it with parchment paper.
  2. Mix Wet Ingredients: In a large bowl, combine grated zucchini, brown sugar, vegetable oil, eggs, and vanilla extract.
  3. Prepare Dry Ingredients: In a separate bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
  4. Combine Molasses: In a third bowl, mix molasses with hot water until well combined.
  5. Mix the Batter: Gradually add dry ingredients and molasses mixture to the wet ingredients, stirring until just combined.
  6. Bake: Pour the batter into the prepared pan and bake for 48-55 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool and Serve: Allow the gingerbread to cool before slicing. Optionally, dust the top with confectioner’s sugar.

Notes

  • This gingerbread is best served the day after baking for optimal flavor.
  • Store any leftovers in an airtight container at room temperature.

Nutrition

Keywords: Zucchini Gingerbread, Gingerbread Recipe, Zucchini Recipe, Baking with Zucchini

Find it online: https://kitchenbyclara.com/zucchini-gingerbread-recipe/