Zucchini Gingerbread with California Roasted Almond Oil
Zucchini Gingerbread with California Roasted Almond Oil
Print Recipe
|
This is a lovely afternoon tea dessert, made with love and a little bit of spice.
Zucchini Gingerbread with California Roasted Almond Oil
|
Print Recipe
|
This is a lovely afternoon tea dessert, made with love and a little bit of spice.
| Prep Time | Cook Time |
| 15minutes | 50minutes |
| Prep Time |
| 15minutes |
| Cook Time |
| 50minutes |
Ingredients
- 2 cups unbleached all-purpose flour
- 1 1/2 cup whole wheat flour
- 4 eggs
- 2 cups zucchini grated
- 1 cup Frescolio Almond Oil
- 1 cup molasses
- 1 cup brown sugar
- 1/2 cup granulated cane sugar
- 2 1/2 tsp baking soda
- 2 tsp dry ground ginger
- 2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp salt
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- Preheat the oven to 350 F.
- Grease two standard loaf pans, or one 9"x13" pan.
- Whisk the oil, molasses, sugars, eggs, and zucchini in a large bowl. Whisk together the dry ingredients in a separate bowl. Add the dry to the wet ingredients and mix just until no dry spots of flour remain.
- Bake for 45-50 minutes or until a wooden toothpick or skewer inserted in to the center comes out clean. Cool and serve with whipped cream.
Recipe Notes
This recipe uses Frescolio's Almond Oil. For a different taste, you could also use: