Recipes

This is my stepdad's recipe! He LOVES ginger and molasses, and always has extra zucchini from his garden. This is a proper gingerbread, it's the texture of classic zucchini bread or pumpkin bread, and has a ton of spice.

Ingredients

• 2 cup zucchini, grated and packed down
• 2/3 cup veg oil
• 2 eggs
• 3/4 cup brown sugar
• 1/2 cup sugar
• 2.5 tsp vanilla
• 4 Tbs molasses (1/4 cup)
• 2.25 cup flour
• 1.5 tsp cinnamon
• 3 t ground ginger
• 2.5 tsp cloves
• 1 tsp nutmeg
• 1 tsp allspice
• 3/4 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• turbinado sugar (for topping)

Instructions

• Preheat the oven to 350°F
• Grate zucchini on the largest grater size. I strain the grated zucchini just a bit, but it's still pretty wet. Adjust based on how moist you like your bread, and how moist your zucchini is.
• In a large bowl, mix together grated zucchini and liquids.
• In another bowl, whisk together the spelt flour, spices, baking soda, baking powder, and salt.
• Fold the dry ingredients into the zucchini mixture until thoroughly combined and no dry spots of flour remain, but be careful not to overmix.
• Pour batter into the prepared loaf pan and generously sprinkle sugar (a real layer, more than you think you'll need) all over the top of the batter to create a nice crunchy, sugary top.
• Bake for 75 minutes. Allow to cool completely before removing from pan and slicing. It may seem done at 70 minutes, but the bottom may not be cooked, so keep baking.