Moist Zucchini Gingerbread Recipe

Name: Moist Zucchini Gingerbread Recipe
Total time: 1 hr 15 mins
Ingredients: cooking spray; 1 cup brown sugar; 0.75 cup vanilla yogurt; 3 eggs; 0.25 cup molasses; 0.25 cup vegetable oil; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1 teaspoon baking soda; 0.5 teaspoon ground nutmeg; 0.5 teaspoon ground cloves; 0.5 teaspoon baking powder; 0.5 teaspoon salt; 2.5 cups shredded zucchini; 3 cups all-purpose flour

Enjoy this perfectly spiced and moist zucchini gingerbread as the seasons change from summer to fall. It's a delightful treat!

Total time1 hr 15 mins
Prep time15 mins
Cook time50 mins
Yield2 (9x5-inch) loaves, 20

Adjust servings

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Servings

Instructions

Preheat your oven to 325°F (165°C). Grease two 9x5 inch loaf pans thoroughly with cooking spray.
In a large bowl, mix together the brown sugar, yogurt, eggs, molasses, and oil. Then, incorporate the cinnamon, ginger, baking soda, nutmeg, cloves, baking powder, and salt. Gently fold in the zucchini, followed by the flour, mixing until just combined. Divide the batter evenly between the prepared loaf pans.
Bake in the preheated oven for 50 to 60 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Nutrition

Calories: 163 kcal
Fat Content: 4 g
Fiber Content: 1 g
Sugar Content: 14 g
Sodium Content: 150 mg
Protein Content: 4 g
Cholesterol Content: 28 mg
Carbohydrate Content: 29 g
Saturated Fat Content: 1 g
Unsaturated Fat Content: 0 g