Zucchini Gingerbread with California Roasted Almond Oil

Posted on August 04, 2014 by Tommye Solem

Our Roasted Almond Oil from California is our "secret ingredient" in this delicious Zucchini Gingerbread!

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

Preheat oven to 350 degrees. Grease two standard loaf pans, or one 9"x13" pan. Whisk together the dry ingredients (flours, baking soda, ginger, cinnamon, cloves, salt) and set aside. Whisk the Roasted Almond Oil, molasses, sugars, eggs and zucchini in a large bowl. Mix in the dry ingredients just until no dry spots of flour remain. Bake for 45-50 minutes or until a wooden toothpick inserted into the center comes out clean. Cool and serve with whipped cream.
(Recipe shared by Rachel Bradley-Gomez, Veronica Foods Company)

Posted in Appetizers, Breads, Desserts, Sides



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