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Ingredients
| zucchini squash (grated): 3 cups (grated) |
| salt: 1 tsp |
| all-purpose flour (unsifted): 3 cups |
| ginger (minced): 4 tsp |
| baking soda: 2 tsp |
| ground cinnamon: 2 tsp |
| allspice: 1/4 tsp |
| whole nutmeg: 1/4 tsp |
| salted butter: 1 cup |
| light brown sugar (packed): 3/4 cup (firmly packed) |
| molasses: 3/4 cup |
| eggs: 2 |
| regular coffee: 1 cup (hot) |
Zucchini-Gingerbread or "zingerbread"
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
12 serving(s)
Tags
- Toss grated zucchini and salt in a colander. Drain 30 minutes.
- Meanwhile, mix dry ingredients in a small bowl.
- Cream sugar and butter in a large bowl.
- Add eggs and beat until well combined.
- Add molasses and mix well.
- Rinse and squeeze zucchini and add, stirring well.
- Add flour and coffee alternately mixing well after each.
- Pour into a greased and floured 9x13" pan.
- Bake 30 to 35 minutes at 350°F.
- Cool on a wire rack about 30 minute before slicing.
- Zingerbread is done when top springs back.