Delicious and moist zucchini-gingerbread recipe

This zucchini-gingerbread recipe adds a twist to the classic gingerbread by incorporating grated zucchini for extra moisture and nutrition. The warm spices of ginger, cinnamon, and nutmeg combined with the sweetness of molasses create a flavorful and fragrant loaf that is perfect for breakfast, snacks, or dessert.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 cup molasses
• 1 tsp vanilla extract
• 1 cup grated zucchini, squeezed of excess moisture
• 1/2 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350°F and grease a 9x5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg.
3. In a separate large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in eggs, one at a time, then add molasses and vanilla extract.
5. Gradually stir in the dry ingredients until just combined.
6. Fold in grated zucchini and chopped walnuts, if using.
7. Pour batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the zucchini-gingerbread in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. Slice and enjoy!

Interesting Facts