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Yields12 Servings
 2 cups All-Purpose Flour, sifted
 1 ½ cups Whole Wheat Flour, sifted
 2 ½ tsp Baking Soda
 2 tsp Ground Ginger
 2 tsp Ground Cinnamon
 ½ tsp Ground Cloves
 ½ tsp Fine Sea Salt
 4 large eggs
 1 cup VSOP Toasted Almond Oil
 1 cup Black Strap Molasses
 ½ cup Granulated Cane Sugar
 2 cups Zucchini, freshly grated
1

Preheat the oven to 350 degrees Fahrenheit. Grease two standard loaf pans, or one 9" X 13" pan.

2

In a large bowl, sift together both flours. Add the rest of the dry ingredients and whisk to combine.

3

In a separate bowl, whisk together the eggs, Almond Oil, molasses, and both sugars.

4

Fold the grated zucchini into the wet ingredients.

5

Add the dry to the wet ingredients and mix just until no dry spots of flour remain. Bake for 45-50 minutes or until a wooden toothpick or skewer inserted in to the center comes out clean. Cool and serve with whipped cream (if desired). Enjoy!

Ingredients

 2 cups All-Purpose Flour, sifted
 1 ½ cups Whole Wheat Flour, sifted
 2 ½ tsp Baking Soda
 2 tsp Ground Ginger
 2 tsp Ground Cinnamon
 ½ tsp Ground Cloves
 ½ tsp Fine Sea Salt
 4 large eggs
 1 cup VSOP Toasted Almond Oil
 1 cup Black Strap Molasses
 ½ cup Granulated Cane Sugar
 2 cups Zucchini, freshly grated

Directions

1

Preheat the oven to 350 degrees Fahrenheit. Grease two standard loaf pans, or one 9" X 13" pan.

2

In a large bowl, sift together both flours. Add the rest of the dry ingredients and whisk to combine.

3

In a separate bowl, whisk together the eggs, Almond Oil, molasses, and both sugars.

4

Fold the grated zucchini into the wet ingredients.

5

Add the dry to the wet ingredients and mix just until no dry spots of flour remain. Bake for 45-50 minutes or until a wooden toothpick or skewer inserted in to the center comes out clean. Cool and serve with whipped cream (if desired). Enjoy!

Zucchini Gingerbread

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