ZUCCHINI-GINGERBREAD OR "ZINGERBREAD"
I found this in a squash recipe book. My kids love gingerbread and the zucchini makes it very moist.
Provided by BelleTerre
Categories Quick Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Toss grated zucchini and salt in a colander. Drain 30 minutes.
- Meanwhile, mix dry ingredients in a small bowl.
- Cream sugar and butter in a large bowl.
- Add eggs and beat until well combined.
- Add molasses and mix well.
- Rinse and squeeze zucchini and add, stirring well.
- Add flour and coffee alternately mixing well after each.
- Pour into a greased and floured 9x13" pan.
- Bake 30 to 35 minutes at 350°F.
- Cool on a wire rack about 30 minute before slicing.
- Zingerbread is done when top springs back.
Nutrition Facts : Calories 383.1, Fat 16.6, SaturatedFat 10.1, Cholesterol 75.9, Sodium 541.8, Carbohydrate 54.9, Fiber 1.5, Sugar 25.7, Protein 4.9
ZUCCHINI GINGERBREAD
A moist spicy zucchini bread perfect for the transition from summer to fall.
Provided by Sarah-May
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h25m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Spray 2 9x5-inch loaf pans with cooking spray.
- In a large bowl, mix together the brown sugar, molasses, vegetable oil, vanilla yogurt, and eggs until thoroughly combined. Stir in the cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt. Gently mix in the shredded zucchini, and stir in the flour. Pour the batter into the prepared loaf pans.
- Bake in the preheated oven until the loaves are browned and springy to the touch, 50 to 60 minutes. A toothpick inserted into the center of a loaf should come out clean. Allow to cool in pans for about 10 minutes before removing to finish cooling on racks.
Nutrition Facts : Calories 140.6 calories, Carbohydrate 25.3 g, Cholesterol 23.6 mg, Fat 3.2 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 130.4 mg, Sugar 12.2 g
BIG ZUCCHINI (GINGER)BREAD
Make and share this Big Zucchini (Ginger)bread recipe from Food.com.
Provided by Queen of Everything
Categories Quick Breads
Time 1h20m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Prepare loaf pans by spraying with non-stick spray.
- Combine dry ingredients in a large bowl.
- Combine wet ingredients including zucchini in a smaller bowl.
- Add the wet ingredients to the dry and stir until just combined.
- Pour mixture into loaf pans.
- Bake for 45-50 minutes.
Nutrition Facts : Calories 184.9, Fat 5.5, SaturatedFat 0.9, Cholesterol 26.4, Sodium 123, Carbohydrate 31.6, Fiber 1.8, Sugar 12.9, Protein 3.4
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