Zucchini Gingerbread

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A tender, aromatic gingerbread loaf enriched with warm spices and moist shredded zucchini, perfect for late summer and fall baking.

Cooking spray

1 cup brown sugar

3/4 cup vanilla yogurt

3 large eggs

1/4 cup molasses

1/4 cup vegetable oil

2 tsp ground cinnamon

1 tsp ground ginger

1 tsp baking soda

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1/2 tsp baking powder

1/2 tsp salt

2 1/2 cups shredded zucchini

3 cups all-purpose flour

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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 fully 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 mix until just incorporated.
Divide the batter evenly between the prepared loaf pans.
Bake for 50–60 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, then transfer to a wire rack to cool completely.

Add chocolate chips or dried cranberries for flavor variations.

Chopped walnuts or pecans add great texture.

The batter can be baked as muffins or mini loaves—reduce baking time accordingly.

The loaves freeze well for up to 3 months.

Find it online: https://chocolatecoveredamy.com/zucchini-gingerbread/