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Gingerbread Zucchini Loaf

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PREP TIME
15 min
COOKING TIME
50 min
TOTAL TIME
75 min
SERVINGS
20 servings
Gingerbread Zucchini Loaf
Ingredients
  • cooking spray
  • 1 cup brown sugar
  • 3/4 cup vanilla yogurt
  • 1/4 cup molasses
  • 1/4 cup vegetable oil
  • 3 eggs
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/2 cups shredded zucchini
  • 3 cups all-purpose flour
Instructions
1
Preheat your oven to the optimal temperature of 325 degrees Fahrenheit (165 degrees Celsius), ensuring a perfect baking environment.
2
Next, spray two 9x5-inch loaf pans generously with cooking spray to prevent the loaves from sticking.
3
Mix together a harmonious blend of brown sugar, yogurt, molasses, vegetable oil, and eggs in a large bowl until everything is fully incorporated and well combined.
4
Add the warm spices of cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt to the mixture, stirring until they are evenly distributed.
5
Gently fold in the shredded zucchini to prevent it from getting crushed, then stir in flour until it's just combined.
6
Pour the batter into the prepared loaf pans, making sure to fill them evenly.
7
Bake in the preheated oven for 50-60 minutes, or until the loaves are nicely browned and springy to the touch.
8
Once done, remove the loaves from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to complete the cooling process.