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ZUCCHINI GINGERBREAD



Servings: 12 Preparation Time: 10 minutes Cooking Time: 50 minutes


INGREDIENTS:

  • 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

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.

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