The Classy Cruet
Olive Oils & Vinegars

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From Our Kitchen

Zucchini Gingerbread

Posted on May 24, 2019 at 12:50 AM
  • 2 cups unbleached all-purpose flour
  • 1 1/2 cup whole-wheat flour
  • 4 large eggs
  • 2 cups freshly grated zucchini and/or carrots
  • 1 cup Toasted 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

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.


Categories: Recipes