Zucchini Gingerbread

2 c. unbleached all-purpose flour
1 1/2 c. whole wheat flour
4 large eggs
2 c. freshly grated zucchini and/or carrots
1 c. Roasted Almond Oil
1 c. molasses
1 c. brown sugar
1/2 c. granulated cane sugar
2 1/2 tsp. baking soda
2 tsp. dry ground ginger
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. salt

Preheat the oven to 350 F.
Grease two standard loaf pans, or one 9x13 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. 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.

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