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–+ servings

Zucchini Gingerbread

A moist and spiced gingerbread cake infused with fresh zucchini for added texture and flavor.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup zucchini, grated about 1 medium zucchini
  • 1/2 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Method
 

Prepare the Oven and Pan
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a mixing bowl, combine the dry ingredients: flour, baking soda, baking powder, cinnamon, ginger, and salt.
Mix Wet Ingredients
  1. In another bowl, whisk together the grated zucchini, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
Combine and Bake
  1. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
  2. Pour the batter into the prepared loaf pan and smooth the top.
  3. Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve
  1. Allow the gingerbread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 1gFiber: 1gSugar: 12g

Notes

This gingerbread can be stored in an airtight container for up to 3 days. It also freezes well for up to 3 months.

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