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Zucchini Gingerbread

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

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


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


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


Fold the grated zucchini into the wet ingredients.


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!

Nutrition Facts

Servings 0