Zucchini Gingerbread

By Rachel Bradley


  • 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 Fresh Harvest California Toasted Almond Oil
  • 1 cup molasses  
  • 1 cup brown sugar
  • 1/2 cup granulated cane sugar
  • 2 1/2 teaspoons baking soda 
  • 2 teaspoons dry ground ginger
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon salt


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.

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