Zucchini Gingerbread
Zucchini gingerbread is perfectly spiced, moist, and tender - a must-bake recipe for the holiday season! Pair it with your morning coffee, serve as a less-sweet dessert, or gift a fresh-baked gingerbread loaf to a friend.
Servings: 10 slices
Calories: 251kcal
Ingredients
- 1.5 cups (220 g) finely grated zucchini, do not drain liquid
- ½ cup (106 g) brown sugar
- ¼ cup (50 g) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 2 teaspoons cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup (170 g) molasses
- ¼ cup (56 g) hot water
Instructions
- Preheat oven to 350 degrees Fahrenheit. Lightly grease one 9x5 loaf pan (or line with parchment paper) and set aside.
- In a large bowl, add finely grated zucchini (including any excess liquid), brown sugar, oil, eggs, and vanilla extract. Stir until evenly combined.
- In a separate bowl, whisk together dry ingredients: flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a third bowl, combine molasses and hot water and whisk until fully incorporated.
- To the wet ingredients, add half of the dry ingredients and stir until just incorporated. Add half of the molasses mixture and stir until just incorporated. Repeat once more, adding remaining dry ingredients and molasses.
- Pour into prepared loaf pan. Bake for about 48 to 55 minutes, OR until a toothpick inserted into the center comes out clean/with dry crumbs, or bread reaches 200 to 205 degrees Fahrenheit in the center (baking times will vary based on your oven and type of pan used).
- Allow bread to cool completely on the counter before removing from pan. Optionally, dust the top with confectioner's sugar before slicing and serving.
Recommended Equipment
Notes
- Leftover zucchini bread will keep in a tightly sealed container at room temperature for 3 to 4 days, or in the refrigerator for up to 7 days. If your bread is very moist/wet, I recommend refrigerating.
- Zucchini bread can be frozen for up to 6 months. Tightly wrap in plastic wrap/foil and store in a freezer safe bag or container. Thaw on the counter top for 1 to 3 hours.
Nutrition Estimate
Serving: 1slice | Calories: 251kcal | Carbohydrates: 44g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 37mg | Sodium: 252mg | Potassium: 358mg | Fiber: 1g | Sugar: 24g | Vitamin A: 93IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 2mg