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
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:
- 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
