Zucchini Gingerbread

Ingredients: 
  • 2 cups unbleached all purpose flour
  • 1 1/2 cup whole wheat flour
  • 4 large eggs
  • 2 cups freshly grated zucchini and/or carrots
  • 1 cup MOV Roasted Almond Oil
  • 1 cup molasses  
  • 1 cup brown sugar​
  • ​​​1/2 cup granulated cane sugar
  • ​2 1/2 teaspoons baking soda 
  • 2 teaspoons NHHS Ground Ginger​
  • 2 teaspoons NHHS Cinnamon
  • 1/2 teaspoon NHHS Ground 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.
​Enjoy!!