Zucchini Gingerbread

Make this zucchini gingerbread recipe when summer is fading into fall. Warm spices add flavor to every bite, while zucchini keeps things super 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). Coat two 9x5-inch loaf pans with cooking spray.

Step 2

Combine brown sugar, yogurt, eggs, molasses, and oil in a large bowl; stir in cinnamon, ginger, baking soda, nutmeg, cloves, baking powder, and salt. Gently stir in zucchini, then stir in flour until incorporated. Divide batter between the prepared loaf pans.

Step 3

Bake in the preheated oven until tops are browned and a toothpick inserted into centers comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes, then transfer loaves to a wire rack to cool completely.