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Yields9 Servings
 1 tbsp VSOP Roasted Almond Oil
 1 ½ cups Whole Wheat Flour
 ½ tsp Baking Soda
 ½ tsp Fine Sea Salt
 1 tsp Ground Cinnamon
 ¼ tsp Ground Cloves
 ¼ tsp Ground Allspice
 ½ cup VSOP Roasted Almond Oil
 1 ½ cups Brown Sugar, packed, light or dark
 ½ cup Black Strap Molasses
 2 large eggs
 1 tbsp Fresh Ginger, grated
 1 cup Carrot, finely grated
 1 cup Zucchini, finely grated
 1 cup hot water
 1 cup Powdered Sugar, sifted
 1 tbsp VSOP Honey Ginger Aged White Balsamic Vinegar
1

Preheat the oven to 350 degrees Fahrenheit. Grease a 9 X 5 inch loaf pan with 1 tablespoon of Roasted Almond Oil.

2

Combine flour, baking soda, cinnamon, salt, allspice, and cloves and baking soda in a large bowl. Whisk well and set aside.

3

In a separate bowl, combine the almond oil, brown sugar, eggs, molasses, ginger and whisk well. Add the carrot and zucchini. Stir to combine.

4

Add the flour mixture in three parts alternating with the hot water in three additions, beating until flour is just incorporated. Pour into prepared pan and bake until a toothpick inserted in the middle comes out clean, about 45 minutes. Cool cake in pan for 10 minutes and then turn out onto a rack to cool completely.

5

Whisk the powdered sugar with the honey ginger white balsamic and drizzle over the cooled gingerbread. Enjoy!

Ingredients

 1 tbsp VSOP Roasted Almond Oil
 1 ½ cups Whole Wheat Flour
 ½ tsp Baking Soda
 ½ tsp Fine Sea Salt
 1 tsp Ground Cinnamon
 ¼ tsp Ground Cloves
 ¼ tsp Ground Allspice
 ½ cup VSOP Roasted Almond Oil
 1 ½ cups Brown Sugar, packed, light or dark
 ½ cup Black Strap Molasses
 2 large eggs
 1 tbsp Fresh Ginger, grated
 1 cup Carrot, finely grated
 1 cup Zucchini, finely grated
 1 cup hot water
 1 cup Powdered Sugar, sifted
 1 tbsp VSOP Honey Ginger Aged White Balsamic Vinegar

Directions

1

Preheat the oven to 350 degrees Fahrenheit. Grease a 9 X 5 inch loaf pan with 1 tablespoon of Roasted Almond Oil.

2

Combine flour, baking soda, cinnamon, salt, allspice, and cloves and baking soda in a large bowl. Whisk well and set aside.

3

In a separate bowl, combine the almond oil, brown sugar, eggs, molasses, ginger and whisk well. Add the carrot and zucchini. Stir to combine.

4

Add the flour mixture in three parts alternating with the hot water in three additions, beating until flour is just incorporated. Pour into prepared pan and bake until a toothpick inserted in the middle comes out clean, about 45 minutes. Cool cake in pan for 10 minutes and then turn out onto a rack to cool completely.

5

Whisk the powdered sugar with the honey ginger white balsamic and drizzle over the cooled gingerbread. Enjoy!

Carrot & Zucchini Gingerbread