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Zucchini Ginger Bread

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<p><a href="http://www.flickr.com/photos/29820142@N08/5824478643/">Image Credit</a></p>
Ingredients
  Zucchini 3 Cup (48 tbs), unpeeled , finely shredded
  Packed brown sugar 2 Cup (32 tbs)
  Eggs 3
  Cooking oil 1⁄2 Cup (8 tbs)
  Molasses 1⁄4 Cup (4 tbs)
  Vanilla 2 Teaspoon
  All purpose flour 4 Cup (64 tbs)
  Salt 1 Teaspoon
  Baking powder 1 Teaspoon
  Baking soda 1 Teaspoon
  Ground ginger 1 Teaspoon
Directions

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.
Cool.
Wrap and store overnight.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Ginger
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes

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