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Home > Recipes from Maine-ly Drizzle > Desserts > Zucchini Gingerbread with Maine-ly Drizzle's Roasted Almond Oil
Zucchini Gingerbread with Maine-ly Drizzle's Roasted Almond Oil

2 cups unbleached all purpose flour
1 1/2 cup wholewheat flour
4 large eggs
2 cups freshly grated zucchini and/or carrots
1 cup Maine-ly Drizzle's Roasted Almond Oil

1 cup molasses
1 cup brown sugar
1/2 cup granulated cane sugar
2 1/2 teaspoons baking soda
2 teaspoons dry Maine-ly Drizzle's ground ginger
2 teaspoons Maine-ly Drizzle's cinnamon
1/2 teaspoon cloves
1/2 teaspoon salt

Directions
Preheat the oven to 350 F.

Grease two standard loaf pans, or one 9"x13" pan.

Whisk the oil, molasses, sugars, eggs, and zucchini in a large bowl. Whisk together the dry ingredients in a separate bowl. Add the dry to the wet ingredients and mix just until no dry spots of flour remain.

Bake for 45-50 minutes or until a wooden toothpick or skewer inserted in to the center comes out clean. Cool and serve with whipped cream.