Zucchini-Gingerbread or zingerbread |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I found this in a squash recipe book. My kids love gingerbread and the zucchini makes it very moist. Ingredients:
3 cups zucchini, grated |
1 teaspoon salt |
3 cups flour |
4 teaspoons ginger |
2 teaspoons baking soda |
2 teaspoons cinnamon |
1/4 teaspoon allspice |
1/4 teaspoon nutmeg |
1 cup butter |
3/4 cup brown sugar, firmly packed |
3/4 cup molasses |
2 eggs |
1 cup hot coffee |
Directions:
1. Toss grated zucchini and salt in a colander. Drain 30 minutes.
2. Meanwhile, mix dry ingredients in a small bowl.
3. Cream sugar and butter in a large bowl.
4. Add eggs and beat until well combined.
5. Add molasses and mix well.
6. Rinse and squeeze zucchini and add, stirring well.
7. Add flour and coffee alternately mixing well after each.
8. Pour into a greased and floured 9x13 pan.
9. Bake 30 to 35 minutes at 350°F.
10. Cool on a wire rack about 30 minute before slicing.
11. Zingerbread is done when top springs back.
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