Description
Perfectly spiced zucchini gingerbread loaf made with molasses, ginger, cinnamon, and fresh zucchini. Moist, tender, and ideal for the holiday season.
Ingredients
Scale
- 1½ cups finely grated zucchini, including liquid
- ½ cup brown sugar
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 2 teaspoons cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup molasses
- ¼ cup hot water
Instructions
- Preheat oven to 350°F and grease a 9×5-inch loaf pan.
- Combine zucchini, brown sugar, oil, eggs, and vanilla in a large bowl.
- Whisk flour, baking soda, ginger, cinnamon, cloves, and salt in a separate bowl.
- Whisk molasses and hot water together in another bowl.
- Add half the dry ingredients and half the molasses mixture to the wet ingredients and stir gently.
- Repeat with remaining dry ingredients and molasses mixture.
- Pour batter into prepared pan.
- Bake for 48 to 55 minutes or until a toothpick comes out clean.
- Cool completely before removing from pan and slicing.
Notes
- Store in an airtight container at room temperature for 3 to 4 days.
- Refrigerate up to 7 days if very moist.
- Freeze tightly wrapped for up to 6 months.
- Dust with confectioners’ sugar before serving if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 251
- Sugar: 24
- Sodium: 252
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 1
- Protein: 4
- Cholesterol: 37