Desserts
Zucchini Gingerbread with Roasted Almond Oil
Ingredients:
2 cups unbleached all-purpose flour
1 1/2 cup whole wheat flour
4 eggs
2 cups zucchini grated
1 cup Roasted Almond Oil
1 cup molasses
1 cup brown sugar
1/2 cup granulated sugar
2 1/2 tsp baking soda
1 tsp ground ginger
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp salt
Directions
Preheat the oven to 350 F.
Grease two standard loaf pans, or one 9″x13″ pan.
Whisk Roasted Almond Oil, molasses, sugars, eggs, ground ginger and zucchini in a large bowl. Whisk together the dry ingredients in a separate bowl. Add the dry to the wet ingredients and mix until well blended.
Bake for 45-50 minutes or until a wooden toothpick inserted in to the center comes out clean.
Cool and serve with whipped cream or a scoop of ice cream.
