Carrot and Zucchini Gingerbread with Roasted Almond Oil and Honey-Ginger White Balsamic Glaze
Prep Time
Cook Time Passive Time
45 minutes 30minutes
Prep Time
Cook Time Passive Time
45 minutes 30minutes
Carrot and Zucchini Gingerbread
  • 1 1/2cups whole wheat flour
  • 1 cup zucchinifinely grated
  • 1cup carrotfinely grated
  • 1/2cup Frescolio Almond Oilplus extra for coating pan
  • 1/2cup molasses
  • 2large eggs
  • 1 1/2cups brown sugar
  • 1tbsp gingerfreshly grated
  • 1tsp cinnamon
  • 1/4tsp clovesground
  • 1/4tsp allspice
  • 1/2tsp salt
  • 1/2tsp baking soda
  • 1cup hot water
Honey-Ginger White Balsamic Glaze
  1. Preheat the oven to 350 F.
  2. Grease a 9-inch-by-5-inch loaf pan with almond oil.
  3. Combine flour, cinnamon, salt, allspice, cloves, and baking soda in a large bowl. Whisk well and set aside.
  4. 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.
  5. Whisk the powdered sugar with the balsamic vinegar and drizzle over the cooled gingerbread.