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Slice of moist zucchini gingerbread with spices and nuts for a delicious dessert

Zucchini Gingerbread

A moist and warmly spiced dessert that combines zucchini with ginger, cinnamon, and molasses for a delightful, comforting treat.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1.5 cups finely grated zucchini Do not drain the liquid; it adds essential moisture.
  • 0.5 cup brown sugar Adds a rich, deep sweetness to the gingerbread.
  • 0.25 cup vegetable oil Contributes to the moist and tender texture of the bread.
  • 2 large eggs Ensure eggs are at room temperature for better emulsification.
  • 1 tsp vanilla extract Enhances the overall aromatic profile of the gingerbread.
  • 0.5 cup molasses Gives the gingerbread its characteristic dark color and robust flavor.
  • 0.25 cup hot water Used to thin the molasses for easier incorporation into the batter.
Dry Ingredients
  • 2 cups all-purpose flour The foundational dry ingredient for the loaf's structure.
  • 1 tsp baking soda A leavening agent that helps the bread rise.
  • 2 tsp ground ginger Provides the distinctive warm and spicy flavor of gingerbread.
  • 2 tsp cinnamon A classic spice that complements the ginger beautifully.
  • 0.5 tsp ground cloves Adds a pungent and aromatic depth to the spice blend.
  • 0.5 tsp salt Balances the sweetness and enhances all the flavors.

Method
 

Preparation
  1. Preheat the oven to 350℉. Lightly grease one 9×5 loaf pan or line with parchment paper and set aside.
  2. In a large bowl, combine the grated zucchini (including any excess liquid), brown sugar, vegetable oil, eggs, and vanilla extract. Stir until well mixed.
  3. In another bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
  4. In a separate bowl, mix the molasses and hot water and stir until fully combined.
Mixing
  1. To the wet mixture, add half of the dry ingredients and stir until just blended.
  2. Then, add half of the molasses mixture and stir until incorporated.
  3. Repeat this process, adding the remaining dry ingredients and molasses.
Baking
  1. Pour the batter into the prepared loaf pan.
  2. Bake for about 48 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few dry crumbs. The center should reach 200 to 205 degrees Fahrenheit.
  3. Allow the loaf to cool completely in the pan before removing.
Serving
  1. Optionally, dust the top with confectioner’s sugar before slicing and serving.

Notes

Ensure the zucchini is finely grated to mix well into the batter. Don’t skip on the spices; they are what make this bread so aromatic and flavorful. You can add nuts or chocolate chips for extra texture and flavor if you like. Make sure to measure the flour correctly for the right texture; too much can make the bread dense.