Zucchini Gingerbread Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch cake pans.
• Grate the zucchini on the large holes of a box grater, then wrap in a clean kitchen towel and squeeze dry.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, ground ginger and cloves together in a large bowl.
• In a second large bowl, whisk the brown sugar, eggs, oil, milk, fresh ginger, vanilla and grated zucchini. Add the flour mixture to the wet ingredients and stir until just combined. Divide the batter between the prepared cake pans; smooth the tops with an offset spatula.
• Bake the cakes until a wooden pick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes, then invert onto a cooling rack and cool completely.
• Use a serrated knife to carefully cut each cake in half horizontally, making four layers.
• For the frosting: Beat the cream cheese and butter in a large bowl with an electric mixer until smooth. Gradually add the confectioners' sugar, beating until incorporated. Beat in the chopped crystalized ginger.
• To assemble the cake: Place a cake layer on a cake stand or platter. Spoon a quarter of the frosting (about 1 1/2 cups) on top and smooth it evenly with an offset spatula. Stack another cake layer on top; repeat with the frosting. Continue with the remaining cake layers and frosting, leaving the sides of the cake bare. Top with the sliced crystalized ginger.

Steps:

• Bake cupcakes:
• Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.
• Pulse crystallized ginger in food processor until finely ground, then add flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder and pulse until combined.
• Whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl, then stir in flour mixture until just combined.
• Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted in center of a cupcake comes out clean, 20 to 24 minutes.
• Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely, 1 hour.
• Make frosting:
• Beat together frosting ingredients with an electric mixer at high speed until combined well and fluffy, 3 to 5 minutes.
• Frost tops of cooled cupcakes.

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.

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.

Steps:

• Preheat oven to 350°F.
• Grease and flour an 8" x 8" glass baking pan.
• Shred zucchini and squeeze out excess moisture.
• Use a mixer to beat the eggs and add the sugar, molasses, oil and vanilla.
• Sift together the dry ingredients.
• Slowly pour flour mixture into wet ingredients and mix until well blended.
• Mix in the zucchini by hand.
• Bake at 350F degrees for 27 minutes. Let cool.
• Can be served with a sprinkling of confectioner's sugar or sweetened whipped cream.

Steps:

• Preheat oven to 350°F.
• Coat sides of 9x13x2-inch baking pan (or 2 8x8-inch pans)with nonstick cooking spray.
• Place pan on low heat on burner and melt margarine in bottom of pan. Remove from burner and spread brown sugar over bottom of pan, dissolving in the melted margarine.
• Mix 1 1/2 cups zucchini and coconut together, layer over brown sugar and pat down gently.
• Mix oil, egg, molasses, and honey; beat.
• Add buttermilk and beat.
• Add dry ingredients and beat well. Stir in 1/2 cup zucchini and pour batter over coconut and spread carefully. Bake for 35-35 minutes or until wooden pick inserted in center comes out clean.
• Turn out on a platter while hot. Cut into squares. Serve with whipped cream or vanilla ice cream.