Zucchini Ginger Bread
|Zucchini||3 Cup (48 tbs), unpeeled , finely shredded|
|Packed brown sugar||2 Cup (32 tbs)|
|Cooking oil||1⁄2 Cup (8 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|All purpose flour||4 Cup (64 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground ginger||1 Teaspoon|
In mixing bowl beat zucchini, sugar, and eggs at low speed of electric mixer for 2 minutes.
Stir in oil, molasses, and vanilla.
Stir together dry ingredients.
Stir into zucchini mixture.
Using five 6x3x2-inch loaf pans or two 8 1/2x4 1/2x2 1/2-inch loaf pans, fill greased and floured pans 2/3 full.
Bake at 325° 70 minutes for small pans or 80 minutes for large pans.
Cool 10 minutes; remove from pans.
Wrap and store overnight.