This moist, spicy zucchini gingerbread is perfect for the transition from summer to fall.
Ingredients
- cooking spray:
- brown sugar: 1 cup
- vanilla yogurt: 0.75 cup
- molasses: 0.25 cup
- vegetable oil: 0.25 cup
- eggs: 3 piece
- ground cinnamon: 2 tsp
- ground ginger: 1 tsp
- ground nutmeg: 0.5 tsp
- ground cloves: 0.5 tsp
- baking soda: 1 tsp
- baking powder: 0.5 tsp
- salt: 0.5 tsp
- ½ cups shredded zucchini: 2 piece
- all-purpose flour: 3 cups
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
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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.
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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.
