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.