Name: Zucchini Gingerbread
Prep time: 15 min
Cook time: 15 min
Yield: 24
Ingredients: Cooking spray -; Brown sugar - 1 cup; Molasses - ¼ cup; Vegetable oil - ¼ cup; Vanilla yogurt - ¾ cup; Eggs - 3; Ground cinnamon - 2 teaspoons; Ground ginger - 1 teaspoon; Ground nutmeg - ½ teaspoon; Ground cloves - ½ teaspoon; Baking soda - 1 teaspoon; Baking powder - ½ teaspoon; Salt - ½ teaspoon; Shredded zucchini - 2 ½ cups; All-purpose flour - 3 cups

Ingredients for - Zucchini Gingerbread

1. Cooking spray

2. Brown sugar 1 cup

3. Molasses ¼ cup

4. Vegetable oil ¼ cup

5. Vanilla yogurt ¾ cup

6. Eggs 3

7. Ground cinnamon 2 teaspoons

8. Ground ginger 1 teaspoon

9. Ground nutmeg ½ teaspoon

10. Ground cloves ½ teaspoon

11. Baking soda 1 teaspoon

12. Baking powder ½ teaspoon

13. Salt ½ teaspoon

14. Shredded zucchini 2 ½ cups

15. All-purpose flour 3 cups

How to cook deliciously - Zucchini Gingerbread

1 . Stage

Preheat an oven to 325 degrees F (165 degrees C). Spray 2 9x5-inch loaf pans with cooking spray.

2 . Stage

In a large bowl, mix together the brown sugar, molasses, vegetable oil, vanilla yogurt, and eggs until thoroughly combined. Stir in the cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt. Gently mix in the shredded zucchini, and stir in the flour. Pour the batter into the prepared loaf pans.

3 . Stage

Bake in the preheated oven until the loaves are browned and springy to the touch, 50 to 60 minutes. A toothpick inserted into the center of a loaf should come out clean. Allow to cool in pans for about 10 minutes before removing to finish cooling on racks.