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Zucchini Gingerbread

4

0 min

Zucchini Gingerbread

Zucchini Gingerbread Photo 1

Time

0 min

Serving

20 persons

Calories

163

Rating

4.00★ (49)

Cuisine

Author: Victoria Buriak
This moist, spicy zucchini gingerbread is perfect for the transition from summer to fall.

Ingredients

  • cooking spray:
  • brown sugar: 1 cup
  • vanilla yogurt: 0.75 cup
  • molasses: 0.25 cup
  • vegetable oil: 0.25 cup
  • eggs: 3 piece
  • ground cinnamon: 2 tsp
  • ground ginger: 1 tsp
  • ground nutmeg: 0.5 tsp
  • ground cloves: 0.5 tsp
  • baking soda: 1 tsp
  • baking powder: 0.5 tsp
  • salt: 0.5 tsp
  • ½ cups shredded zucchini: 2 piece
  • all-purpose flour: 3 cups

Metric Conversion

Stages of cooking

Zucchini Gingerbread Photo 21
Zucchini Gingerbread Photo 32
Zucchini Gingerbread Photo 43
  1. Preheat the oven to 325 degrees F (165 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
    Zucchini Gingerbread Photo 2
  2. Mix brown sugar, yogurt, molasses, vegetable oil, and eggs together in a large bowl until thoroughly combined. Stir in cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt. Gently mix in shredded zucchini, then stir in flour. Pour batter into the prepared loaf pans.
    Zucchini Gingerbread Photo 3
  3. Bake in the preheated oven until browned, springy to the touch, and a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes, then transfer to a wire rack to finish cooling.
    Zucchini Gingerbread Photo 4

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