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–+ servings

Zucchini Gingerbread

A moist and spiced gingerbread made with fresh zucchini, perfect for a cozy dessert or snack.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

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

Method
 

Prepare the Oven and Pan
  1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
Mix Dry Ingredients
  1. In a mixing bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, and salt.
Mix Wet Ingredients
  1. In another bowl, combine the brown sugar, vegetable oil, eggs, grated zucchini, and vanilla extract. Mix until well combined.
Combine Mixtures
  1. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Bake
  1. Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted in 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: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1gFiber: 1gSugar: 12g

Notes

This gingerbread can be stored in an airtight container for up to 4 days. It also freezes well for up to 3 months.

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