Zucchini Gingerbread
Zucchini gingerbread loaf is a moist sweet bread that is great during the holidays or year round. Breakfast with hidden vegetables is the best
Servings: 16
Equipment
- 2 9x13 pan
- 2 bowls
Ingredients
- 3 eggs
- 2 c brown sugar
- 3 c all purpose flour
- 1 c vegetable oil
- 1 tsp vanilla
- 1 tbsp cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 1/4 tsp baking powder
- 2 tsp ginger
- 1 tsp cloves
- 2 tsp cardamom
- 2 c zucchini shredded with skin on, on paper towels, patted dry
Instructions
- This will make two 9x5" loaf pans. Spray insides lightly with non stick spray and then sprinkle flour around so it sticks. This will help them slide out easily when done. Preheat oven to 350 degrees F.
- In a bowl whisk eggs, oil, brown sugar and vanilla together. In a separate bowl mix together flour and all other dry ingredients.
- Slowly incorporate the flour mixture into the egg mixture until blended together well. Then gently fold in shredded zucchini.
- Pour batter equally into the two greased and floured pans and bake for 35-40 minutes or until toothpick comes out mostly clean with some crumbs sticking (but not still wet).
- Place on a cooling rack for 15 minutes, then slide bread out and put on cooling rack until completely cooled. Then slice.
Video
Nutrition
Serving: 1oz | Calories: 325kcal | Carbohydrates: 46g | Protein: 4g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 235mg | Potassium: 127mg | Fiber: 1g | Sugar: 27g | Vitamin A: 77IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg