Zucchini Gingerbread with California Toasted Almond Oil

Zucchini Gingerbread with California Toasted Almond Oil

 

Zucchini Gingerbread with California Toasted Almond Oil
Zucchini Gingerbread with California Toasted Almond Oil
Zucchini makes this warmly-spiced gingerbread extra moist.
Ingredients
  • 2 cups unbleached all purpose flour
  • 1 1/2 cups whole wheat flour
  • 4 large eggs
  • 2 cups freshly grated zucchini and/or carrots
  • 1 cup Tastealotta California Roasted Almond Oil
  • 1 cup molasses
  • 1 cup brown sugar
  • 1/2 cup granulated cane sugar
  • 2 1/2 Tsp . baking soda
  • 2 Tsp .dry ground ginger
  • 2 Tsp .cinnamon
  • 1/2 Tsp .cloves
  • 1/2 Tsp .salt
Instructions
  1. Preheat the oven to 350 degrees.
  2. Grease two standard loaf pans, or one 9"x13" pan.
  3. Whisk the Tastealotta California Roasted Almond Oil, molasses, sugars, eggs, and zucchini in a large bowl.
  4. Whisk together the dry ingredients in a separate bowl.
  5. Add the dry ingredients to the wet ingredients and mix only until no dry spots of flour remain.
  6. Bake for 45-50 minutes or until a wooden toothpick or skewer inserted in to the center comes out clean.
  7. Cool and serve with whipped cream.
Recipe Notes

Yield: 2 standard loaves

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