For an extra touch of flavor, consider adding ½ cup of chopped walnuts or pecans to the batter. Squeezing the excess moisture from the zucchini is crucial for preventing a soggy loaf. This gingerbread is even better the next day, as the flavors have had time to meld. Store in an airtight container at room temperature for up to 3 days.
Zucchini Gingerbread
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PREP TIME15 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 15 mins
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SERVING20 People
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VIEWS148
Embrace the cozy flavors of autumn with this incredibly moist and aromatic Zucchini Gingerbread. Infused with warm spices and the subtle sweetness of zucchini, it's the perfect treat to savor as the leaves begin to turn.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate29 g
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Cholesterol28 mg
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Fiber1 g
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Protein4 g
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Saturated Fat1 g
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Sodium150 mg
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Sugar14 g
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Fat4 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat and Prepare: Preheat your oven to 325°F (165°C). Generously spray two 9x5-inch loaf pans with cooking spray. (5 minutes)
02 Step
Recipe View Combine Wet Ingredients: In a large bowl, whisk together the brown sugar, vanilla yogurt, molasses, vegetable oil, and eggs until thoroughly combined and smooth. (5 minutes)
03 Step
Recipe View Incorporate Spices and Dry Agents: Add the cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt to the wet ingredients. Stir until evenly distributed. (3 minutes)
04 Step
Recipe View Fold in Zucchini: Gently fold in the shredded zucchini until just combined. Be careful not to overmix. (2 minutes)
05 Step
Recipe View Incorporate Flour: Gradually stir in the flour until just incorporated. The batter should be thick but pourable. (5 minutes)
06 Step
Recipe View Bake: Pour the batter evenly into the prepared loaf pans. Bake in the preheated oven until the loaves are golden brown, springy to the touch, and a toothpick inserted into the center comes out clean. (50-60 minutes)
07 Step
Recipe View Cool: Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)
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RECIPE REVIEWS
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Fanny Roobhalvorson
Jan 10, 2025This recipe is fantastic! The gingerbread was so moist and flavorful. I added walnuts, as suggested, and it was a hit!
Christelle Oberbrunner
Dec 31, 2024My family loved this! It's become a fall staple in our house. Thank you for sharing this recipe!
Leda Wilderman
Nov 18, 2024I was hesitant about the zucchini, but it adds such a lovely texture and sweetness. I will definitely make this again!
Hillard Jaskolski
Aug 1, 2024Easy to follow and delicious! I reduced the sugar slightly, and it was still perfect.