Carrot and Zucchini Gingerbread with Roasted Almond Oil and Honey-Ginger White Balsamic Glaze
Carrot and Zucchini Gingerbread with Roasted Almond Oil and Honey-Ginger White Balsamic Glaze
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Carrot and Zucchini Gingerbread with Roasted Almond Oil and Honey-Ginger White Balsamic Glaze
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Print Recipe
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| Prep Time | Cook Time | Passive Time |
| 15minutes | 45 minutes | 30minutes |
| Prep Time |
| 15minutes |
| Cook Time | Passive Time |
| 45 minutes | 30minutes |
Ingredients
- Carrot and Zucchini Gingerbread
- 1 1/2 cups whole wheat flour
- 1 cup zucchini finely grated
- 1 cup carrot finely grated
- 1/2 cup Frescolio Almond Oil plus extra for coating pan
- 1/2 cup molasses
- 2 large eggs
- 1 1/2 cups brown sugar
- 1 tbsp ginger freshly grated
- 1 tsp cinnamon
- 1/4 tsp cloves ground
- 1/4 tsp allspice
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup hot water
- Honey-Ginger White Balsamic Glaze
- 1 cup powdered sugar
- 1 tbsp Frescolio Honey-Ginger White Balsamic Vinegar
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- Preheat the oven to 350 F.
- Grease a 9-inch-by-5-inch loaf pan with almond oil.
- Combine flour, cinnamon, salt, allspice, cloves, and baking soda in a large bowl. Whisk well and set aside.
- In a separate bowl combine the almond oil, brown sugar, eggs, molasses, and ginger and whisk well. Add the carrot and zucchini. Add the flour mixture in three parts alternating with the hot water in three additions, beating until flour is just incorporated. Pour into prepared pan and bake until a toothpick inserted in the middle comes out clean, about 45 minutes. Cool cake in pan for 10 minutes and then turn out onto a rack to cool completely.
- Whisk the powdered sugar with the balsamic vinegar and drizzle over the cooled gingerbread.