Zucchini Gingerbread with Roasted Almond Oil

October 01, 2016

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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