Zucchini Gingerbread Recipe
Introduction
Zucchini Gingerbread is a moist and flavorful twist on a classic favorite. Combining the subtle freshness of zucchini with warm spices like ginger and cinnamon creates a perfect treat for any time of day.
Ingredients
- 2 cups grated zucchini
- 1 cup molasses
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Step 2: In a large bowl, mix the grated zucchini, molasses, ginger, cinnamon, and flour until well combined.
- Step 3: Pour the batter into the prepared loaf pan, smoothing the top.
- Step 4: Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Step 5: Allow the gingerbread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips & Variations
- For extra moisture, try adding ½ cup of applesauce to the batter.
- Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor.
- Add a handful of chopped nuts or raisins for texture and sweetness.
- Ensure the zucchini is finely grated to blend well into the batter without adding excess moisture.
Storage
Store the zucchini gingerbread in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week or freeze for up to 2 months. When reheating, warm slices in the microwave for 15-20 seconds or in a toaster oven for a few minutes to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh ginger instead of ground ginger?
Yes, you can substitute 1 tablespoon of freshly grated ginger for the ground ginger. It will give the gingerbread a brighter, more pungent flavor.
Do I need to peel the zucchini before grating?
Peeling is not necessary. The skin adds color and nutrients, and it softens during baking, blending well into the bread.
PrintZucchini Gingerbread Recipe
This Zucchini Gingerbread is a moist and flavorful loaf that combines fresh zucchini with warm spices like ginger and cinnamon, sweetened naturally with molasses. It’s perfect for a cozy snack or dessert that brings a healthy twist to traditional gingerbread.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup grated zucchini (about 1 medium zucchini)
- 3/4 cup molasses
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper to prevent sticking.
- Prepare the zucchini: Grate the zucchini using a fine grater and gently squeeze out excess moisture to avoid a soggy loaf.
- Mix dry ingredients: In a large bowl, whisk together the flour, ground ginger, and cinnamon until evenly combined.
- Combine wet ingredients: In a separate bowl, stir the grated zucchini and molasses until well mixed.
- Form the batter: Gradually add the wet mixture into the dry ingredients, stirring until just combined. Avoid overmixing to keep the bread tender.
- Bake the loaf: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Do not overmix the batter to maintain a light texture.
- Removing excess moisture from zucchini prevents a dense or soggy loaf.
- Molasses provides deep flavor and natural sweetness, but can be substituted with dark maple syrup for a milder taste.
- Store the gingerbread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: Zucchini bread, gingerbread, molasses, healthy loaf, spiced bread, fall dessert
