Zucchini Gingerbread

Name: Zucchini Gingerbread
Prep time: 15 min
Cook time: 50 min
Total time: 85 min
Yield: 2 loaves
Ingredients: cooking spray; 1 cup brown sugar; ¼ cup molasses; ¼ cup vegetable oil; ¾ cup vanilla yogurt; 3 eggs; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; ½ teaspoon ground nutmeg; ½ teaspoon ground cloves; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 2 ½ cups shredded zucchini; 3 cups all-purpose flour

Rating: 4.33 stars

43 Ratings
38 Reviews
5 Photos

A moist spicy zucchini bread perfect for the transition from summer to fall.

By Sarah-May

Gallery

Recipe Summary

prep:

15 mins

cook:

50 mins

additional:

20 mins

total:

1 hr 25 mins

Servings:

Yield:

2 loaves

Nutrition Info

Directions

Step 1

Preheat an oven to 325 degrees F (165 degrees C). Spray 2 9x5-inch loaf pans with cooking spray.

Advertisement
Step 2

In a large bowl, mix together the brown sugar, molasses, vegetable oil, vanilla yogurt, and eggs until thoroughly combined. Stir in the cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt. Gently mix in the shredded zucchini, and stir in the flour. Pour the batter into the prepared loaf pans.
Step 3

Bake in the preheated oven until the loaves are browned and springy to the touch, 50 to 60 minutes. A toothpick inserted into the center of a loaf should come out clean. Allow to cool in pans for about 10 minutes before removing to finish cooling on racks.

Nutrition Facts

Per Serving:

141 calories; protein 3g 6% DV; carbohydrates 25.3g 8% DV; fat 3.2g 5% DV; cholesterol 23.6mg 8% DV; sodium 130.4mg 5% DV. Full Nutrition

Reviews (38)

Most helpful positive review

LadySparkle

09/04/2011

I was excited about this recipe too. I love gingerbread. I replaced the oil with pumpkin. I added 3/4 c. currants (because I needed to use them) and when I got to my zucchini (thawed and drained) there wasn't quite 2 1/2 cups so I filled in with grated carrot. I'll make this often! Thanks Sarah-May! Read More

Helpful

(34)

Most helpful critical review

kathy s

09/30/2016

moist and good, but I will add more spice next time. And more molasses. Read More

Helpful

(2)

43 Ratings

5 star values: 30
4 star values: 5
3 star values: 3
2 star values: 2
1 star values: 3

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

LadySparkle

09/03/2011

Helpful

(34)

the allrecipes staff

09/12/2011

Note from the Allrecipes.com editorial staff: 9/12/11 We chaged the baking temperature from 425 to 325 degrees at the submitter's request. Read More

Helpful

(32)

gocoastl

09/06/2011

Could not wait to make this! Only changes I made were to use applesauce instead of oil, and I turned down the oven heat to 350 once I put pans in (thought 425 way too high for baking.) This makes a very moist and tasty bread, more of a spice bread than a gingerbread. You do not even know there is zucchini in it after it finished baking. I would make this again. Read More

Helpful

(23)

Lisa Short

09/22/2011

This was great! I used a tablespoon of vanilla and sour cream for the vanilla yogurt. Made me feel like it was the holidays. Read More

Helpful

(14)

andrea

10/07/2011

I followed the recipe fairly closely, except that I used a Korean squash from my MIL's garden, and swapped 1 c. of whole wheat flour, with excellent results. Very moist with great gingerbread flavor - everyone loved it. I had never cooked Korean squash before and wasn't sure it would turn out, but you couldn't tell the difference. I'll be making this one again! Read More

Helpful

(11)

sameandtonil

11/05/2011

Great recipe! I used buttercup squash from my garden in place of the zucchini and it was delicious! I also tried this bread with sour cream in place of the yogurt and added pure vanilla extract (I did not have vanilla yogurt on hand) and it was just as good. I omitted the cloves, I don't care for their overpowering taste. Great versatile recipe! Read More

Helpful

(10)

jae1915

09/18/2011

This a fantastic recipe! I only had a cup and a half of zucchini. I used a cup of fresh plums to make up for the rest. I also increased the ginger to 3 tsp. The bread came out moist and tangy (from the plums). OH MY GOD SOOOOOO GOOD! thank you so much Sarah- May! Read More

Helpful

(9)

russmichaels

09/20/2011

Great recipe! My kitchen was rather bare though so I substituted a couple things: subbed sour cream for the yogurt and butter for the oil. The bread turned our great. Read More

Helpful

(7)

GobbleDeGoose

10/09/2011

Soooooooooo good. I wouldn't change a thing--THANK YOU Sarah-May!!! The crumb was so moist and the warm-cinnamony gingerbread aroma was AMAZING!!!!! Read More

Helpful

(6)

kathy s

09/30/2016

moist and good, but I will add more spice next time. And more molasses. Read More

Helpful

(2)

More Reviews

Back to Zucchini Gingerbread

All Reviews for Zucchini Gingerbread

- of Reviews

Nutritional Information

Zucchini Gingerbread

Servings Per Recipe: 24
Calories: 140.6

% Daily Value *

protein: 6 %

carbohydrates: 8 %

exchange other carbs:

dietary fiber: 3 %

sugars:

fat: 5 %

saturated fat: 3 %

cholesterol: 8 %

vitamin a iu: 1 %

niacin equivalents: 12 %

vitamin b6: 5 %

vitamin c: 4 %

folate: 9 %

calcium: 4 %

iron: 6 %

magnesium: 6 %

potassium: 4 %

sodium: 5 %

thiamin: 14 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Zucchini Gingerbread

1 of 38

All Reviews

LadySparkle

09/03/2011

Helpful

(34)

the allrecipes staff

09/12/2011

Note from the Allrecipes.com editorial staff: 9/12/11 We chaged the baking temperature from 425 to 325 degrees at the submitter's request.

Helpful

(32)

gocoastl

09/06/2011

Helpful

(23)

Lisa Short

09/22/2011

This was great! I used a tablespoon of vanilla and sour cream for the vanilla yogurt. Made me feel like it was the holidays.

Helpful

(14)

andrea

10/07/2011

Helpful

(11)

sameandtonil

11/05/2011

Helpful

(10)

jae1915

09/18/2011

Helpful

(9)

russmichaels

09/20/2011

Great recipe! My kitchen was rather bare though so I substituted a couple things: subbed sour cream for the yogurt and butter for the oil. The bread turned our great.

Helpful

(7)

GobbleDeGoose

10/09/2011

Soooooooooo good. I wouldn't change a thing--THANK YOU Sarah-May!!! The crumb was so moist and the warm-cinnamony gingerbread aroma was AMAZING!!!!!

Helpful

(6)

kathy s

09/30/2016

moist and good, but I will add more spice next time. And more molasses.

Helpful

(2)

1 of 5 Zucchini Gingerbread

LadySparkle

2 of 5 Zucchini Gingerbread

Martha Threatt

3 of 5 Zucchini Gingerbread

erikalynn4

4 of 5 Zucchini Gingerbread

Jeani

5 of 5 Zucchini Gingerbread

Sarah-May

Add Photo

Zucchini Gingerbread

Rate this recipe Your rating Couldn't eat it Didn't like it It was OK Liked it Loved it

Thanks for adding your feedback.

Congrats! You saved Zucchini Gingerbread to your Favorites

Zucchini Gingerbread

20 Things to Cook This Month That Have Nothing to Do With Thanksgiving

30 Fall Pies to Bake This Season

A Thanksgiving Menu for Two

Zucchini Gingerbread

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (38)

Most helpful positive review

Most helpful critical review

All Reviews for Zucchini Gingerbread

Account

More

Account

More

Zucchini Gingerbread

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (38)

Most helpful positive review

Most helpful critical review

All Reviews for Zucchini Gingerbread