Homemade Zucchini Gingerbread Loaf

Zucchini gingerbread loaf is a moist sweet bread that is great during the holidays or year round. Breakfast with hidden vegetables is the best

We started this delicious combination with the basic moist zucchini bread, then combined flavors for ginger banana bread. It was so good with a bit of fruit that I thought maybe with a vegetable from our garden! That always added a lot of moisture and with this it was no exception.

Gingerbread Loaf

Years ago I made this gingerbread bundt cake and it was wonderful. The nice thing about that is it takes a bit less time to bake because of the hole in the middle. It makes it less thick overall so it cooks a bit quicker. If you want the traditional loaf pan style though this is a great one.

Gingerbread Zucchini Loaf

You will need to start with grated zucchini, but there is a trick to this. Put a few paper towels on the bottom and then roll it up a bit. This will allow the moisture on the outside to be absorbed.

• This is important to create the right texture in the bread. If you skip this step you’ll add more liquid into the batter and it just won’t be right.

I explain this and show more photos of what I mean by this in our pumpkin zucchini muffins. Those are a HUGe hit during the holidays. Comments are always that the batter is thick but people trust the journey and when they are done they RAVE about them.

Just trust me and do it. It takes like an extra 2 minutes and will make a difference so……. Another thing you can do if you want the veggies to be a bit larger and not break apart is to add them right at the end. It isn’t a must but adds more texture. Just gently fold them in right at the end.

Zucchini Ginger Cake

I mean if you buy cookies or want to make a gingerbread house from the store then those typically are quite hard. NO good if you ask me but you’d need a lot of preservatives to keep them soft for any length of time. Making it more like a spice cake is way better.

Like any other type of baking project you’ll mix the dry ingredients in one bowl and the wet ingredients into another. Then combine the two into a smooth batter. Incorporate or gently fold in your shredded zucchini at the end and you’re ready to pour it into prepared baking pans to cook.

Zucchini Gingerbread Muffins

If you wanted these as muffins, fill 2/3 of the way full and bake for about 18 minutes until the middle springs back when touched. This gingerbread zucchini loaf will make TWO loaves in 9×5″ 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 large 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 prepared loaf pans and bake for 35-40 minutes or until toothpick inserted comes out mostly clean with some crumbs sticking (but not still wet).

Place on a cooling wire rack for 15 minutes, then slide bread out and put on cooling rack until completely cooled. Then slice.

If you have a vegetable garden at home or love visiting your local farmers market this is a great recipe to make for your family. Serve with a cup of coffee with gingerbread spice inside for a great beginning to the day.

Want to make a more traditional Christmas dessert? Make air fryer gingerbread cookies with cake mix or homemade chocolate gingerbread cake and enjoy.