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Zucchini Gingerbread with California Toasted Almond Oil

Zucchini Gingerbread with California Toasted Almond Oil

Zucchini Gingerbread with California Toasted Almond Oil

Ingredients2 cups unbleached all purpose flour1 1/2 cup wholewheat flour4 large eggs2 cups freshly grated zucchini and/or carrots1 cup California Toasted Almond Oil1 cup molasses  1 cup brown sugar1/2 cup granulated cane sugar2 1/2 teaspoons baking soda 2 teaspoons dry ground ginger2 teaspoons cinnamon1/2 teaspoon cloves1/2 teaspoon saltDirections Preheat the oven to 350 F. Grease two standard loaf pans, or one 9"x13" pan.Whisk the 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. ...

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