Zucchini Gingerbread

Zucchini makes this warmly-spiced gingerbread extra moist.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 141 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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. Pour the batter into the prepared loaf pans.

Step 3

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.