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Ingredients
| cooking spray |
| light brown sugar (packed): 1 cup |
| molasses: 1/4 cup |
| vegetable oil: 1/4 cup |
| vanilla yogurt: 3/4 cup |
| eggs: 3 |
| ground cinnamon: 2 tsp |
| ground ginger: 1 tsp |
| ground nutmeg: 1/2 tsp |
| ground cloves: 1/2 tsp |
| baking soda: 1 tsp |
| baking powder: 1/2 tsp |
| salt: 1/2 tsp |
| zucchini squash (grated): 2 1/2 cups (shredded) |
| all-purpose flour (unsifted): 3 cups |
Zucchini Gingerbread
Credit: AllRecipes
User rating:
"A moist spicy zucchini bread perfect for the transition from summer to fall."
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Prep Time
15 min -
Cook Time
50 min -
Servings
24 serving(s)
Tags
Directions
- Preheat an oven to 325 degrees F (165 degrees C). Spray 2 9x5-inch loaf pans with cooking spray.
- In a large bowl, mix together the brown sugar, molasses, vegetable oil, vanilla yogurt, and eggs until thoroughly combined. Stir in the cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt. Gently mix in the shredded zucchini, and stir in the flour. Pour the batter into the prepared loaf pans.
- Bake in the preheated oven until the loaves are browned and springy to the touch, 50 to 60 minutes. A toothpick inserted into the center of a loaf should come out clean. Allow to cool in pans for about 10 minutes before removing to finish cooling on racks.