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Zucchini Gingerbread Recipe

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4.2 from 9 reviews

This Zucchini Gingerbread is a moist and warmly spiced loaf that perfectly combines fresh grated zucchini with classic gingerbread flavors like molasses, cinnamon, and cloves. Ideal for a cozy fall treat, this bread offers a delightful balance of sweetness and spice with a tender crumb, enhanced by the natural moisture from the zucchini.

Ingredients

Wet Ingredients

  • 1.5 cups (220 g) finely grated zucchini, do not drain liquid
  • ½ cup (106 g) brown sugar
  • ¼ cup (50 g) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (170 g) molasses
  • ¼ cup (56 g) hot water

Dry Ingredients

  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking. Set aside.
  2. Combine Wet Ingredients: In a large bowl, add the finely grated zucchini along with any liquid it has released, brown sugar, vegetable oil, eggs, and vanilla extract. Stir these ingredients together until well combined.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, ground cloves, and salt to ensure even distribution of spices and leavening agents.
  4. Prepare Molasses Mixture: In another bowl, combine the molasses with hot water, whisking until the mixture is smooth and fully incorporated.
  5. Combine Wet and Dry Ingredients in Portions: Add half of the dry ingredient mixture to the wet zucchini mixture and stir gently until just incorporated. Next, add half of the molasses mixture and stir again until combined. Repeat by adding the remaining dry ingredients followed by the rest of the molasses mixture, mixing each addition just until blended to avoid overmixing.
  6. Transfer to Pan and Bake: Pour the batter into the prepared loaf pan and spread it out evenly. Bake in the preheated oven for 48 to 55 minutes. The bread is done when a toothpick inserted into the center comes out clean or with dry crumbs, or when an internal temperature reaches between 200°F to 205°F.
  7. Cool and Serve: Allow the bread to cool completely at room temperature before removing it from the pan. Optionally, dust the cooled loaf with confectioner’s sugar for a decorative touch before slicing and serving.

Notes

  • Do not drain the grated zucchini to retain moisture and tenderness in the bread.
  • Room temperature eggs help the batter combine smoothly for better texture.
  • Baking times may vary depending on your oven and loaf pan type—check doneness by toothpick or internal temperature.
  • For added flavor, consider adding chopped nuts or raisins to the batter before baking.
  • Store leftover bread wrapped in plastic wrap or airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

Find it online: https://flavorspath.com/zucchini-gingerbread-recipe/