How to Make Zucchini Gingerbread - A Step-by-Step Guide

Zucchini gingerbread is a unique twist on the classic gingerbread recipe, incorporating the subtle flavor and texture of zucchini. This recipe takes the traditional holiday treat to a whole new level with the addition of this versatile summer squash. The result is a moist and flavorful bread that is perfect for breakfast, dessert, or as a snack with a cup of tea or coffee. Whether you have an abundance of zucchini from your garden or just want to try something different, this recipe is sure t...

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Ingredients

  • cooking spray
  • 1 cup brown sugar
  • ¾ cup vanilla yogurt
  • ¼ cup molasses
  • ¼ cup vegetable oil
  • 3 eggs
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 ½ cups shredded zucchini
  • 3 cups all-purpose flour

Information

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 15 mins
  • Servings: 20
  • Yield: 2 9x5-inch loaves

  • Preheat the oven to 325 degrees F (165 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
  • Mix brown sugar, yogurt, molasses, vegetable oil, and eggs together in a large bowl until thoroughly combined. Stir in cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt. Gently mix in shredded zucchini, then stir in flour. Pour batter into the prepared loaf pans.
  • Bake in the preheated oven until browned, springy to the touch, and a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes, then transfer to a wire rack to finish cooling.
  • Nutrition

    163 cal.

    • Total Fat: 4g
    • Saturated Fat: 1g
    • Cholesterol: 28mg
    • Sodium: 150mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 1g
    • Total Sugars: 14g
    • Protein: 4g
    • Vitamin C: 3mg
    • Calcium: 52mg
    • Iron: 1mg
    • Potassium: 195mg