Zucchini Gingerbread

Bake zucchini gingerbread when summer is fading into fall. Lots of warm spices add flavor to every bite, while zucchini keeps things sweet and moist.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 163 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 the oven to 325 degrees F (165 degrees C). Spray two 9x5-inch loaf pans with cooking spray.

Step 2

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.

Step 3

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.