Zucchini 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
Scale
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
Find it online: https://cookwithyana.com/zucchini-gingerbread-recipe/
