Big Zucchini Ginger Bread Recipe

Ingredients for Big Zucchini Ginger Bread

• Whole Wheat Flour
• All Purpose Flour
• 1 teaspoon baking soda
• Baking Powder
• Kosher Salt
• Cinnamon
• Ginger
• Nutmeg
• 1 cup grated zucchini
• 2 large eggs
• Applesauce
• Oil
• 1 1/2 cups packed light brown sugar
• Molasses

How to Make Big Zucchini Ginger Bread

1. Preheat oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, 1/2 teaspoon salt, and 1 1/2 cups packed light brown sugar.
3. In a separate bowl, whisk together 1 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, and 1 cup grated zucchini.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
5. Pour batter evenly into the prepared loaf pans.
6. Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.