Introduction

This zucchini gingerbread is a moist and flavorful twist on traditional gingerbread, packed with warm spices and shredded zucchini for added moisture and texture. It makes a wonderful snack or dessert, perfect for cozy afternoons or holiday gatherings.

The image shows two whole loaves of brown bread with a dense texture and small air holes, placed on a light wooden cutting board. The bread has a slightly rough and cracked crust with a rich, deep brown color. The background is blurred with green trees and a white marbled texture surface underneath the board. The bread looks fresh and homemade, with one loaf closer to the camera and the other in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

cooking spray
1 cup brown sugar
¾ cup vanilla yogurt
3 large eggs
¼ cup molasses
¼ cup vegetable oil
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon baking powder
½ teaspoon salt
2 ½ cups shredded zucchini
3 cups all-purpose flour

Instructions

Step 1: Preheat your oven to 325 degrees F (165 degrees C) and grease two 9×5-inch loaf pans with cooking spray.
Step 2: In a large bowl, mix together brown sugar, vanilla yogurt, eggs, molasses, and vegetable oil until well combined.
Step 3: Stir in the cinnamon, ground ginger, baking soda, nutmeg, cloves, baking powder, and salt until evenly incorporated.
Step 4: Gently fold in the shredded zucchini, then stir in the all-purpose flour until just combined. Avoid overmixing to keep the bread tender.
Step 5: Divide the batter evenly between the prepared loaf pans and smooth the tops.
Step 6: Bake in the preheated oven for 50 to 60 minutes, or until the tops are browned and a toothpick inserted into the center comes out clean.
Step 7: Let the loaves cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely before slicing.

Tips & Variations

For extra flavor, add ½ cup chopped nuts like walnuts or pecans to the batter before baking.
If you prefer a dairy-free version, substitute the vanilla yogurt with a plant-based yogurt alternative.
Be sure to squeeze out excess moisture from the zucchini if it seems very watery to prevent soggy bread.
Use fresh grated ginger for a brighter, more pungent ginger flavor instead of ground ginger.

Storage

Store the zucchini gingerbread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze in a sealed container for up to 3 months. Reheat slices gently in the microwave or toaster oven before serving.

How to Serve

Two whole loaves of brown bread sit on a wooden board outside with blurred green trees in the background. The bread has a rough, textured crust that is darker brown on top and lighter brown on the sides. The bread looks dense and moist with small holes visible inside the cut ends. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this recipe?

Yes, you can use frozen zucchini, but be sure to thaw and thoroughly drain or squeeze out excess moisture before adding it to the batter to avoid affecting the texture.

Does this bread freeze well?

Absolutely! Wrap the bread tightly in plastic wrap and place it in a freezer-safe bag or container. It can be frozen for up to 3 months. Thaw at room temperature before reheating and serving.