Zucchini Gingerbread

Here's a welcome departure from your typical Zucchini Bread. It's tastes more like gingerbread with a nice depth of flavor from the molasses and spices. The addition of healthy oatmeal gives it more substance, and it blends right in so you can't tell it's there at all.



My favorite way to eat it is toasted with some butter or cream cheese. It would also make a nice addition to the Thanksgiving dessert table. So if you're tired of the same ole zucchini bread, try this one. You won't be disappointed!

Zucchini Gingerbread
Adapted from this recipe on dlynz.com

2 cups finely grated zucchini
1 tsp kosher salt
1 cup oatmeal
3 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon ground ginger
3/4 cup dark molasses
3 eggs, slightly beaten
1/2 cup vegetable oil
2 teaspoon vanilla
1 tablespoon lemon zest (optional)

Preheat the oven to 350 degrees.In a medium bowl, combine the zucchini, salt and oats and let the mixture sit for about 30 minutes. In a separate large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, allspice and ginger. Add molasses, eggs, oil, vanilla, and lemon zest to the zucchini mixture and stir to combine. Add the wet ingredients to the dry mixture and stir to combine. Divide evenly between 2 greased 5 x 8 bread pans. Bake for about an hour or so until a toothpick inserted near the center comes out clean. Cool 10 minutes in pans, then remove from pans and cool completely on a wire rack.