Print

Zucchini Gingerbread Loaf

Chef Taha Ayad's Recipe Zucchini Gingerbread loaf with molasses and warm spices
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist Zucchini Gingerbread loaf made with finely grated zucchini, molasses, brown sugar, and warm spices. This cozy quick bread bakes into a tender slice with deep gingerbread flavor and a soft crumb.

Ingredients

Scale
  • 1 1/2 to 2 cups finely grated zucchini, including liquid
  • 1/2 to 1 cup brown sugar
  • 1/4 cup vegetable oil
  • 2 to 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 to 3 1/2 cups all-purpose flour
  • 1 to 2 1/2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 to 1 cup molasses
  • 1/4 cup hot water
  • Confectioner’s sugar, optional for dusting

Instructions

  1. Preheat oven to 350°F. Lightly grease one 9×5 loaf pan, or line it with parchment paper, and set it aside.
  2. In a large bowl, add finely grated zucchini with its liquid, brown sugar, oil, eggs, and vanilla extract. Stir until evenly combined.
  3. In a separate bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt until the spices are evenly distributed.
  4. In a third bowl, whisk together molasses and hot water until fully incorporated and smooth.
  5. Add half of the dry ingredients to the zucchini mixture and stir until just incorporated. Add half of the molasses mixture and stir again until just incorporated.
  6. Repeat with the remaining dry ingredients and remaining molasses mixture, stirring gently until no large dry streaks remain. Do not overmix.
  7. Pour the batter into the prepared loaf pan and smooth the top lightly.
  8. Bake for 48 to 55 minutes, or until a toothpick inserted into the center comes out clean or with dry crumbs. For the most accurate doneness check, the center should reach 200°F to 205°F.
  9. Allow the bread to cool completely on the counter before removing it from the pan. Dust with confectioner’s sugar before slicing and serving, if desired.

Notes

  1. Use finely grated zucchini and do not squeeze it dry; the moisture helps keep the loaf tender.
  2. If using a glass or ceramic loaf pan, baking time may vary, so check the center carefully before removing the loaf from the oven.
  3. Let the loaf cool completely before slicing so the crumb can set cleanly.
  4. Store tightly wrapped at room temperature for about 3 days, or freeze sliced for up to 2 months.

Nutrition

Find it online: https://www.dailysavoryrecipes.com/zucchini-gingerbread-loaf-molasses/