Zucchini Gingerbread Recipe
This moist and flavorful Zucchini Gingerbread combines the warmth of traditional gingerbread spices with the subtle freshness of shredded zucchini, resulting in a delightful twist on a classic favorite. Perfect for a cozy snack or dessert, this recipe yields two loaves packed with fragrant cinnamon, ginger, and molasses.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 20 servings (2 loaves) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 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
Wet Ingredients
- 1 cup brown sugar
- ¾ cup vanilla yogurt
- 3 large eggs
- ¼ cup molasses
- ¼ cup vegetable oil
- cooking spray (for greasing pans)
Instructions
- Preheat Oven: Set your oven to 325 degrees F (165 degrees C) and grease two 9×5-inch loaf pans with cooking spray to ensure your gingerbread won’t stick.
- Mix Wet Ingredients: In a large bowl, thoroughly combine the brown sugar, vanilla yogurt, eggs, molasses, and vegetable oil until smooth and well blended.
- Add Spices and Leavening: Stir in the ground cinnamon, ground ginger, baking soda, ground nutmeg, ground cloves, baking powder, and salt, ensuring an even distribution of spices throughout the mixture.
- Incorporate Zucchini: Gently fold the shredded zucchini into the batter, balancing moisture and texture.
- Add Flour: Gradually stir in the all-purpose flour until just incorporated to avoid overmixing and keep the bread tender.
- Fill Pans and Bake: Pour the batter evenly into the prepared loaf pans. Bake in the preheated oven for 50 to 60 minutes or until the tops are browned and a toothpick inserted in the center comes out clean.
- Cool: Allow the loaves to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely for best texture and slicing.
Notes
- Make sure to squeeze out excess moisture from the shredded zucchini if it’s very watery to prevent a soggy loaf.
- Store the gingerbread wrapped tightly or in an airtight container to maintain freshness for up to 3 days.
- This gingerbread can also be sliced and toasted for a warm, comforting breakfast treat.
- For a dairy-free option, substitute the vanilla yogurt with a plant-based yogurt.
- Adding chopped nuts or raisins can give extra texture and flavor.
Keywords: zucchini gingerbread, gingerbread loaf, zucchini baking, moist gingerbread, holiday baking, spiced bread
Find it online: https://islawhite.com/zucchini-gingerbread-recipe/
