I love this recipe because it gives me incredibly soft, moist slices every single time without needing any complicated steps. The zucchini melts into the batter, adding moisture without dominating the flavor, and the mix of cinnamon, ginger, nutmeg, and cloves makes each bite rich and cozy. It’s perfect for sharing, freezing, or enjoying for breakfast with coffee.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
cooking spray 1 cup brown sugar ¾ cup vanilla yogurt 3 large eggs ¼ cup molasses ¼ cup vegetable oil 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1 teaspoon baking soda ½ teaspoon ground nutmeg ½ teaspoon ground cloves ½ teaspoon baking powder ½ teaspoon salt 2 ½ cups shredded zucchini 3 cups all-purpose flour
Directions
Preheat the oven to 325°F (165°C). Grease two 9×5-inch loaf pans with cooking spray.
In a large bowl, mix the brown sugar, yogurt, eggs, molasses, and oil until thoroughly combined.
Stir in the cinnamon, ginger, baking soda, nutmeg, cloves, baking powder, and salt.
Gently fold in the shredded zucchini, then add the flour and stir until incorporated.
Divide the batter evenly between the prepared pans.
Bake for 50 to 60 minutes, or until the tops are browned and a toothpick inserted into the centers comes out clean.
Cool the loaves in the pans for 10 minutes before transferring them to a wire rack to cool completely.
I love adding chocolate chips for a sweeter loaf or dried cranberries for a tart contrast. Sometimes I swap the vanilla yogurt for plain or even maple yogurt for added depth. A handful of chopped walnuts or pecans gives great texture. I’ve also made mini loaves or muffins using the same batter—just reducing the bake time.
Storage/Reheating
I store the cooled loaves tightly wrapped at room temperature for up to 3 days or refrigerate them for up to a week. They freeze beautifully for up to 3 months. When I want a warm slice, I microwave it for a few seconds or toast it lightly to bring out the spices.
FAQs
Does the zucchini need to be peeled?
No, I leave the peel on because it melts into the bread and adds color.
Do I need to squeeze the moisture out of the zucchini?
I don’t squeeze it for this recipe because the moisture helps keep the gingerbread tender.
Can I use Greek yogurt instead of vanilla yogurt?
Yes, I use plain or vanilla Greek yogurt when I want a slightly thicker batter.
Can I replace the molasses?
If I’m out of molasses, I use dark brown sugar or a mix of honey and brown sugar, though the flavor changes slightly.
Can I make this recipe into muffins?
Yes, I divide the batter into muffin tins and bake for about 18 to 22 minutes.
How do I know when the loaves are done?
I check for a browned top and a toothpick that comes out clean from the center.
Can I use whole wheat flour?
Yes, I substitute up to half the flour with whole wheat, but the texture becomes slightly denser.
Can I add nuts or chocolate?
Absolutely, I often add walnuts, pecans, or chocolate chips.
Can I freeze the loaves?
Yes, I wrap them tightly in plastic and freeze them for up to 3 months.
Why did my gingerbread sink in the middle?
It might be underbaked or the batter might have been overmixed. I mix just until the flour disappears and bake until fully set.
Conclusion
This Zucchini Gingerbread brings together warm spices and tender zucchini for a delicious, moist loaf that fits perfectly into the shift from summer to fall. I love how easy it is to make and how well it keeps, making it ideal for sharing, gifting, or enjoying slice by slice throughout the week.
