Zucchini Gingerbread with California Roasted Almond Oil

Zucchini Gingerbread with California Roasted Almond Oil
Print Recipe
This is a lovely afternoon tea dessert, made with love and a little bit of spice.
Zucchini Gingerbread with California Roasted Almond Oil
Print Recipe
This is a lovely afternoon tea dessert, made with love and a little bit of spice.
Prep Time Cook Time
15minutes 50minutes
Prep Time
15minutes
Cook Time
50minutes
Ingredients
  • 2 cups unbleached all-purpose flour
  • 1 1/2 cup whole wheat flour
  • 4 eggs
  • 2 cups zucchini grated
  • 1 cup Frescolio Almond Oil
  • 1 cup molasses
  • 1 cup brown sugar
  • 1/2 cup granulated cane sugar
  • 2 1/2 tsp baking soda
  • 2 tsp dry ground ginger
  • 2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp salt
Servings:
Units:
Ingredients
  • 2 cups unbleached all-purpose flour
  • 1 1/2 cup whole wheat flour
  • 4 eggs
  • 2 cups zucchini grated
  • 1 cup Frescolio Almond Oil
  • 1 cup molasses
  • 1 cup brown sugar
  • 1/2 cup granulated cane sugar
  • 2 1/2 tsp baking soda
  • 2 tsp dry ground ginger
  • 2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp salt
Servings:
Units:
Instructions
  1. Preheat the oven to 350 F.
  2. Grease two standard loaf pans, or one 9"x13" pan.
  3. Whisk the oil, molasses, sugars, eggs, and zucchini in a large bowl. Whisk together the dry ingredients in a separate bowl. Add the dry to the wet ingredients and mix just until no dry spots of flour remain.
  4. Bake for 45-50 minutes or until a wooden toothpick or skewer inserted in to the center comes out clean. Cool and serve with whipped cream.
Recipe Notes

This recipe uses Frescolio's Almond Oil. For a different taste, you could also use: