Zucchini Gingerbread Recipe
Get ready to fall in love with the cozy, spiced flavors of Zucchini Gingerbread! This heavenly loaf brings together the tender moistness of zucchini with bold, comforting spices and a deep sweetness from molasses. It’s a beautiful way to celebrate late summer’s bounty, transforming the humble zucchini into an aromatic, irresistible treat that’s perfect for breakfast, snacks, or even a dessert table centerpiece. Whether you’re a longtime gingerbread fan or just looking for a new way to use up extra zucchini, this Zucchini Gingerbread is guaranteed to become your new go-to recipe.
Ingredients You’ll Need
The ingredient list for Zucchini Gingerbread is refreshingly simple, but each component has its own important role. From spices that warm each bite to brown sugar and molasses that create its signature depth, every ingredient contributes to making this loaf something truly special.
- Zucchini: Finely grate (no need to squeeze out extra liquid) for ultimate moisture and almost undetectable texture, giving the bread its soft, plush crumb.
- Brown sugar: For a hint of molasses flavor and a rich, caramel undertone that pairs beautifully with spices.
- Vegetable oil: Keeps Zucchini Gingerbread tender and moist without any heaviness.
- Eggs: Provide essential structure while keeping the crumb fluffy and light.
- Vanilla extract: Offers a subtle, warm background note that harmonizes with ginger and cinnamon.
- All-purpose flour: A classic base that gives the loaf its overall structure and sliceable texture.
- Baking soda: Helps the bread rise for a lovely, tall loaf that’s never dense.
- Ground ginger: The star spice—use fresh for the boldest, zippy flavor.
- Cinnamon: Rounds out the spice blend with classic warmth and coziness.
- Ground cloves: Just a little for complexity—a must-have for real gingerbread flavor.
- Salt: Makes all the flavors pop and keeps the sweetness in check.
- Molasses: The secret to that deep, earthy gingerbread flavor—use unsulphured for best results.
- Hot water: Helps the molasses blend seamlessly into the batter for even flavor throughout.
How to Make Zucchini Gingerbread
Step 1: Prep Your Pan and Oven
Begin by heating your oven to 350℉. Lightly grease a 9×5-inch loaf pan, or line it with parchment paper if you want super easy cleanup. Taking a moment to prep everything now will keep things smooth and stress-free later on!
Step 2: Mix the Wet Ingredients
Grab your largest mixing bowl and add the finely grated zucchini—liquid and all! Mix in the brown sugar, vegetable oil, eggs, and vanilla extract. Stir until everything looks evenly blended and a little glossy. You’ll notice how the zucchini almost vanishes into the batter, promising extra moisture without any veggie chunks.
Step 3: Whisk the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. This not only helps distribute those delightful spices but also prevents any pockets of flour in your final loaf.
Step 4: Combine Molasses and Hot Water
In a small third bowl, whisk the molasses with the hot water until it’s smooth and silky. This little trick helps the molasses incorporate evenly, so its sweet depth runs through every bite of your Zucchini Gingerbread.
Step 5: Bring It All Together
Add half the dry ingredients into your wet mixture and stir just until combined. Then pour in half the molasses mixture and stir again (but don’t over-mix!). Repeat with the remaining flour and molasses mixtures. Your goal is a thick but pourable batter—swirling with delicious spice and ready for baking.
Step 6: Into the Pan and Bake
Pour the luscious batter into your prepared loaf pan, smoothing the top gently. Slide it into your hot oven and bake for 48 to 55 minutes. You’ll know it’s done when a toothpick comes out clean or with just a crumb or two, or when the center reads 200 to 205℉ on a thermometer. The aroma will fill your kitchen long before it’s ready!
Step 7: Cool and (Optional) Dust
Let the Zucchini Gingerbread cool completely in the pan on a wire rack to set its crumb. Once cool, run a knife around the edges and gently lift or tip out the loaf. For an elegant finishing touch, dust with confectioner’s sugar before slicing and serving.
How to Serve Zucchini Gingerbread
Garnishes
A simple dusting of powdered sugar brings a touch of bakery elegance to your Zucchini Gingerbread. If you want to up the ante, try a drizzle of vanilla or lemon glaze, or scatter a handful of toasted nuts or candied ginger pieces on top for a festive touch.
Side Dishes
Pair slices of Zucchini Gingerbread with fresh fruit—think berries or orange segments—for a light brunch, or serve with a scoop of vanilla Greek yogurt for a nourishing snack. For an indulgent treat, offer alongside spiced chai or a hot cup of coffee.
Creative Ways to Present
Try cutting your Zucchini Gingerbread into thick slabs and layering with cream cheese and fig jam for an afternoon tea platter, or cube and toast it for a gingerbread trifle with whipped cream and poached pears. Little individual loaf pans make charming gifts, too!
Make Ahead and Storage
Storing Leftovers
Zucchini Gingerbread keeps its glorious moisture for several days. Wrap any leftover slices tightly in plastic wrap or place in an airtight container at room temperature for up to 3 days. It’s even better the second day as the flavors meld!
Freezing
To freeze, wrap individual slices or the whole loaf tightly in plastic wrap, then in foil. Pop it in the freezer for up to three months. Thaw overnight at room temperature or gently microwave single slices—your future self will thank you!
Reheating
For a just-baked experience, warm slices of Zucchini Gingerbread in the microwave for 10-15 seconds or toast lightly in a toaster oven. It brings the spices to life and makes the loaf extra comforting, especially on chilly mornings.
FAQs
Can I use a different type of oil?
Absolutely! Any neutral-flavored oil like canola, sunflower, or light olive oil works well. You can even use melted coconut oil for a subtle tropical note—just be sure it’s in liquid form when mixing.
Should I peel the zucchini before grating?
No need to peel! The skin is thin and mild, and once grated, it disappears into the bread. Keeping the peel also adds appealing flecks of color and extra nutrients.
Can I make Zucchini Gingerbread gluten-free?
Yes, swap in a good-quality 1:1 gluten-free flour blend. Make sure your baking soda and spices are labeled gluten-free, and be aware that texture may be slightly more delicate but still delicious.
Why is it important not to drain the zucchini?
The natural liquid from zucchini ensures a super-moist Zucchini Gingerbread that never turns out dry. Don’t worry, the batter will absorb it all perfectly—this is the secret to a soft and tender loaf!
Can I make muffins instead of a loaf?
Definitely! Divide the batter evenly into a lined or greased muffin tin and bake at 350℉ for about 18–22 minutes, or until a toothpick comes out clean. You’ll get perfectly portioned Zucchini Gingerbread muffins in less time.
Final Thoughts
If you’re searching for a comforting, spice-filled treat with a hidden-veg twist, look no further than Zucchini Gingerbread! It’s a joy to bake and even more rewarding to share. Give it a try and watch how quickly it wins the hearts (and taste buds) of everyone at your table!
Print
Zucchini Gingerbread Recipe
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 12 slices) 1x
- Diet: Vegetarian
Description
This Zucchini Gingerbread recipe is a delightful twist on traditional gingerbread, incorporating the subtle sweetness of zucchini for a moist and flavorful loaf that is perfect for any time of day.
Ingredients
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:
- 1/2 cup molasses
- 1/4 cup hot water
Instructions
- Preheat oven and prepare pan: Preheat oven to 350℉. Lightly grease a 9×5 loaf pan or line with parchment paper.
- Mix wet ingredients: In a large bowl, combine grated zucchini (with liquid), brown sugar, oil, eggs, and vanilla extract.
- Prepare dry ingredients: In a separate bowl, whisk flour, baking soda, ginger, cinnamon, cloves, and salt.
- Combine molasses mixture: In a third bowl, mix molasses and hot water until well combined.
- Combine all ingredients: Add dry ingredients and molasses mixture alternately to the wet ingredients, 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 dried fruit for extra texture and flavor.
- This gingerbread is perfect for breakfast, snacking, or dessert.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 240
- Sugar: 20g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Zucchini gingerbread, gingerbread recipe, zucchini recipe, moist gingerbread
