Zucchini Gingerbread

Name: Zucchini Gingerbread
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 teaspoon baking soda; 237 milliliters brown sugar; 3 eggs; 710 milliliters all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoons ground cloves; 1 teaspoon ground ginger; 1 teaspoons ground nutmeg; 59 milliliters molasses; 1 teaspoons salt; 177 milliliters vanilla yogurt; 59 milliliters vegetable oil; 591 milliliters shredded zucchini

Zucchini Gingerbread requires about 1 hour and 25 minutes from start to finish. This recipe serves 16. One serving contains 209 calories, 4g of protein, and 5g of fat. It is perfect for Christmas. It is a good option if you're following a vegetarian diet. If you have molasses, ground cloves, eggs, and a few other ingredients on hand, you can make it.

Instructions

Preheat an oven to 325 degrees F (165 degrees C). Spray 2 9x5-inch loaf pans with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Loaf Pan

Oven

In a large bowl, mix together the brown sugar, molasses, vegetable oil, vanilla yogurt, and eggs until thoroughly combined. Stir in the cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt. Gently mix in the shredded zucchini, and stir in the flour.

Ingredients you will need

Vanilla Yogurt

Baking Soda

Vegetable Oil

Brown Sugar

Cinnamon

Molasses

Zucchini

Clove

Ginger

Nutmeg

All Purpose Flour

Egg

Salt

Equipment you will use

Bowl

Pour the batter into the prepared loaf pans.

Equipment you will use

Loaf Pan

Bake in the preheated oven until the loaves are browned and springy to the touch, 50 to 60 minutes. A toothpick inserted into the center of a loaf should come out clean. Allow to cool in pans for about 10 minutes before removing to finish cooling on racks.

Equipment you will use

Toothpicks