Print

Zucchini Gingerbread Recipe

Zucchini Gingerbread Recipe
Print Recipe

★★★★★

5 from 21 reviews

This moist and flavorful zucchini gingerbread loaf is a delightful twist on traditional gingerbread, incorporating finely grated zucchini for added moisture and nutrition. Infused with warming spices like ginger, cinnamon, and cloves, and sweetened with molasses and brown sugar, this loaf is perfect for breakfast, snack time, or dessert. Easy to prepare and baked in a single loaf pan, it offers a delicious way to enjoy seasonal vegetables in a comforting baked treat.

Ingredients

Scale

Main Ingredients

  • 1.5 cups (220 g) finely grated zucchini, do not drain liquid
  • ½ cup (106 g) brown sugar
  • ¼ cup (50 g) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon salt

Other Ingredients

  • ½ cup (170 g) molasses
  • ¼ cup (56 g) hot water

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350℉ (175℃). Lightly grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking, then set aside.
  2. Mix Wet Ingredients: In a large bowl, combine the finely grated zucchini with any excess liquid, brown sugar, vegetable oil, eggs, and vanilla extract. Stir the mixture until everything is evenly incorporated.
  3. Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, ground cloves, and salt to mix all the dry spices and leavening agent evenly.
  4. Combine Molasses and Water: In a third bowl, pour the molasses and hot water together, whisking until fully blended into a smooth mixture.
  5. Layer Ingredients: Add half of the dry ingredients to the wet zucchini mixture, stirring gently until just combined. Then, add half of the molasses mixture and stir again until just incorporated. Repeat this process with the remaining dry ingredients and molasses mixture, folding everything together carefully to maintain a tender batter.
  6. Pour and Bake: Pour the batter into the prepared loaf pan, smoothing the top evenly. Bake in the preheated oven for 48 to 55 minutes, or until a toothpick inserted in the center comes out clean or with only dry crumbs. Alternatively, check that the internal temperature reads between 200 to 205 degrees Fahrenheit.
  7. Cool and Serve: Allow the zucchini gingerbread to cool completely on a wire rack or counter before removing from the pan. Optionally, sprinkle confectioner’s sugar on top for a beautiful finishing touch. Slice and serve.

Notes

  • Do not drain the grated zucchini; the moisture helps keep the bread tender.
  • Ensure eggs are at room temperature for better mixing and texture.
  • Baking times may vary depending on your oven and pan type; begin checking doneness at 48 minutes.
  • You can substitute vegetable oil with another neutral oil like canola or light olive oil if preferred.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for baking.
  • Store baked bread wrapped in plastic or in an airtight container at room temperature for up to 3 days or refrigerate up to one week.
  • This bread freezes well; wrap tightly in plastic wrap and foil before freezing for up to 3 months.

Nutrition

Keywords: zucchini gingerbread, gingerbread loaf, zucchini bread, spiced bread, molasses bread, autumn recipe, vegetarian bread

Find it online: https://servedbynora.com/zucchini-gingerbread-recipe/