Zucchini Gingerbread with Roasted Almond Oil

October 01, 2016

Zucchini Gingerbread with Roasted Almond Oil

INGREDIENTS
  • 2 cups unbleached all purpose flour
  • 1 ½ cup whole wheat flour
  • 4 large eggs
  • 2 cups freshly-grated zucchini and/or carrots
  • 1 cup Roasted Almond Oil
  • 1 cup molasses 
  • 1 cup brown sugar
  • ½ cup granulated cane sugar
  • 2 ½ teaspoons baking soda
  • 2 teaspoons dry ground ginger
  • 2 teaspoons cinnamon
  • ½ teaspoon cloves
  • ½ teaspoon salt
DIRECTIONS
Preheat the oven to 350°F. Grease two standard loaf pans, or one 9"x13" pan.

Whisk almond 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 and chopped almonds if desired.



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