Best 3 Zucchini Gingerbread Recipes
Indulge in a delightful culinary journey with our tantalizing Zucchini Gingerbread, a symphony of flavors that will awaken your taste buds. This delectable treat combines the classic warmth of gingerbread with the refreshing zest of zucchini, resulting in a moist, tender crumb and a burst of zesty sweetness. Perfect for cozy autumn afternoons or festive holiday gatherings, our Zucchini Gingerbread will be the star of any occasion.
In addition to our classic Zucchini Gingerbread recipe, we've included a collection of irresistible variations to satisfy every palate. Try our decadent Chocolate Zucchini Gingerbread for a rich, indulgent experience, or opt for our Gluten-Free Zucchini Gingerbread to accommodate dietary restrictions without compromising on taste. For a delightful twist, our Zucchini Gingerbread Muffins offer individual servings perfect for on-the-go snacking or lunchbox treats.
For those seeking a healthier alternative, our Zucchini Gingerbread with Applesauce offers a moist and flavorful cake with reduced sugar and a boost of nutritious applesauce. And for a unique and elegant presentation, our Zucchini Gingerbread Bundt Cake will be the showstopper at your next gathering.
No matter which recipe you choose, our Zucchini Gingerbread collection promises an explosion of flavors that will leave you craving more. So gather your ingredients, preheat your oven, and embark on a baking adventure that will create lasting memories and satisfy your sweet tooth.
ZUCCHINI GINGERBREAD
A moist spicy zucchini bread perfect for the transition from summer to fall.
Provided by Sarah-May
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h25m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Spray 2 9x5-inch loaf pans with cooking spray.
- 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.
- 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 : Calories 140.6 calories, Carbohydrate 25.3 g, Cholesterol 23.6 mg, Fat 3.2 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 130.4 mg, Sugar 12.2 g
UPSIDE DOWN ZUCCHINI GINGERBREAD
A variation of Pineapple Upsidedown Cake. The recipe calls for an oblong baking pan, but I use a 12 inch cast iron chicken frying pan. This is one of those desserts I can't have anymore and don't think it would work with Splenda :) But I can still make it for company!
Provided by Outta Here
Categories Dessert
Time 1h10m
Yield 9-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Coat sides of 9x13x2-inch baking pan (or 2 8x8-inch pans)with nonstick cooking spray.
- Place pan on low heat on burner and melt margarine in bottom of pan. Remove from burner and spread brown sugar over bottom of pan, dissolving in the melted margarine.
- Mix 1 1/2 cups zucchini and coconut together, layer over brown sugar and pat down gently.
- Mix oil, egg, molasses, and honey; beat.
- Add buttermilk and beat.
- Add dry ingredients and beat well. Stir in 1/2 cup zucchini and pour batter over coconut and spread carefully. Bake for 35-35 minutes or until wooden pick inserted in center comes out clean.
- Turn out on a platter while hot. Cut into squares. Serve with whipped cream or vanilla ice cream.
Nutrition Facts : Calories 615.8, Fat 30.6, SaturatedFat 16.5, Cholesterol 21.8, Sodium 494.7, Carbohydrate 82.6, Fiber 5.5, Sugar 47.6, Protein 7.4
ZUCCHINI-GINGERBREAD OR "ZINGERBREAD"
I found this in a squash recipe book. My kids love gingerbread and the zucchini makes it very moist.
Provided by BelleTerre
Categories Quick Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Toss grated zucchini and salt in a colander. Drain 30 minutes.
- Meanwhile, mix dry ingredients in a small bowl.
- Cream sugar and butter in a large bowl.
- Add eggs and beat until well combined.
- Add molasses and mix well.
- Rinse and squeeze zucchini and add, stirring well.
- Add flour and coffee alternately mixing well after each.
- Pour into a greased and floured 9x13" pan.
- Bake 30 to 35 minutes at 350°F.
- Cool on a wire rack about 30 minute before slicing.
- Zingerbread is done when top springs back.
Nutrition Facts : Calories 383.1, Fat 16.6, SaturatedFat 10.1, Cholesterol 75.9, Sodium 541.8, Carbohydrate 54.9, Fiber 1.5, Sugar 25.7, Protein 4.9
Tips:
- Choose the Right Zucchini: Select small to medium sized zucchini forBaking. They contain less water and offer a better texture to the gingerbread.
- Grate the Zucchini Properly: Use a fine grater to achieve a smooth texture in your gingerbread. Grating zucchini too coarsely can result in a chunky, uneven texture.
- Don't Over-mix the Batter: Over-mixing can develop the gluten in the flour, leading to a tough and dense gingerbread. Mix the batter until the ingredients are just combined.
- Use Fresh Ginger: Fresh ginger adds a vibrant and spicy flavor to the gingerbread. If using ground ginger, adjust the quantity according to the recipe.
- Don't Over-bake the Gingerbread: Over-baking can dry out the gingerbread. Check the doneness by inserting a toothpick into the center; it should come out with just a few moist crumbs attached.
Conclusion:
Zucchini gingerbread is a delightful twist on the classic holiday treat, offering a moist and flavorful combination of zucchini, ginger, and spices. By following these tips and recipe, you can create a delicious and unique gingerbread that will impress your friends and family. Experiment with different frostings or toppings to enhance the flavor and appearance of your zucchini gingerbread. Happy baking!
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