As of 2021, our California Almond oil is on very limited production due to water shortages and desertification in the West because of Climate Change. This oil will disappear quickly, so get some while you can. As of 2022, we will no longer be able to offer this product.
Ingredients:
- 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 Roasted 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
Directions:
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 into the center comes out clean. Cool and serve with whipped cream.
