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Zucchini Gingerbread Loaf Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 47 reviews
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf (about 10-12 slices)
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

This Zucchini Gingerbread recipe offers a moist, flavorful twist on traditional gingerbread by incorporating finely grated zucchini. Sweetened with brown sugar and molasses, spiced with ginger, cinnamon, and cloves, this loaf is perfect for a cozy breakfast or dessert. The added zucchini keeps the bread moist without adding extra fat, making it a delightful and somewhat healthier treat.

Ingredients

Wet Ingredients

  • 1.5 cups finely grated zucchini (do not drain liquid)
  • 1/2 cup brown sugar
  • 1/4 cup vegetable oil
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1/2 cup molasses
  • 1/4 cup hot water

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt

Instructions

  1. Prepare the pan: Preheat your oven to 350℉ (175℃). Lightly grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking, then set aside.
  2. Combine wet ingredients: In a large mixing bowl, add the finely grated zucchini along with any excess liquid. Add the brown sugar, vegetable oil, eggs, and vanilla extract. Stir well until the mixture is evenly combined and smooth.
  3. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, ground cloves, and salt. Ensure the spices and leavening are well distributed for a uniform flavor.
  4. Prepare molasses mixture: In a third bowl, combine the molasses and hot water. Whisk until fully blended and the mixture is smooth to integrate into the batter easily.
  5. Combine all components: Add half of the dry ingredient mixture to the wet zucchini mixture and stir just until incorporated. Then add half of the molasses-water mixture and stir again until combined. Repeat by adding the remaining dry ingredients followed by the remaining molasses mixture, gently folding everything together to form a consistent batter without overmixing.
  6. Bake the bread: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 48 to 55 minutes, or until a toothpick inserted into the center comes out clean or with dry crumbs. Alternatively, you can check that the internal temperature reaches between 200 to 205℉ (93 to 96℃) for perfect doneness. Note that baking time may vary depending on your oven and pan type.
  7. Cool and serve: Remove the loaf from the oven and allow it to cool completely on a wire rack or countertop. Once cooled, remove the bread from the pan. Optionally, dust the top with confectioner’s sugar for an elegant finish before slicing and serving.

Notes

  • Do not drain the grated zucchini; the moisture helps keep the bread moist and tender.
  • Room temperature eggs help the batter combine better and rise evenly.
  • Molasses adds a rich, deep flavor characteristic of traditional gingerbread.
  • If desired, add chopped nuts or raisins to the batter for extra texture and flavor.
  • Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This loaf freezes well; wrap tightly and freeze up to 3 months.

Find it online: https://emilysplate.com/zucchini-gingerbread-loaf-recipe/