ZUCCHINI-GINGERBREAD OR "ZINGERBREAD"
I found this in a squash recipe book. My kids love gingerbread and the zucchini makes it very moist.
Provided by BelleTerre
Categories Quick Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Toss grated zucchini and salt in a colander. Drain 30 minutes.
- Meanwhile, mix dry ingredients in a small bowl.
- Cream sugar and butter in a large bowl.
- Add eggs and beat until well combined.
- Add molasses and mix well.
- Rinse and squeeze zucchini and add, stirring well.
- Add flour and coffee alternately mixing well after each.
- Pour into a greased and floured 9x13" pan.
- Bake 30 to 35 minutes at 350°F.
- Cool on a wire rack about 30 minute before slicing.
- Zingerbread is done when top springs back.
Nutrition Facts : Calories 383.1, Fat 16.6, SaturatedFat 10.1, Cholesterol 75.9, Sodium 541.8, Carbohydrate 54.9, Fiber 1.5, Sugar 25.7, Protein 4.9
ZUCCHINI GINGERBREAD
A moist spicy zucchini bread perfect for the transition from summer to fall.
Provided by Sarah-May
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h25m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Spray 2 9x5-inch loaf pans with cooking spray.
- 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.
- 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.
Nutrition Facts : Calories 140.6 calories, Carbohydrate 25.3 g, Cholesterol 23.6 mg, Fat 3.2 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 130.4 mg, Sugar 12.2 g
ZUCCHINI AND GINGER NAKED CAKE WITH GINGER CREAM CHEESE FROSTING
Provided by Valerie Bertinelli
Categories dessert
Time 2h
Yield 10 servings
Number Of Ingredients 19
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch cake pans.
- Grate the zucchini on the large holes of a box grater, then wrap in a clean kitchen towel and squeeze dry.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, ground ginger and cloves together in a large bowl.
- In a second large bowl, whisk the brown sugar, eggs, oil, milk, fresh ginger, vanilla and grated zucchini. Add the flour mixture to the wet ingredients and stir until just combined. Divide the batter between the prepared cake pans; smooth the tops with an offset spatula.
- Bake the cakes until a wooden pick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes, then invert onto a cooling rack and cool completely.
- Use a serrated knife to carefully cut each cake in half horizontally, making four layers.
- For the frosting: Beat the cream cheese and butter in a large bowl with an electric mixer until smooth. Gradually add the confectioners' sugar, beating until incorporated. Beat in the chopped crystalized ginger.
- To assemble the cake: Place a cake layer on a cake stand or platter. Spoon a quarter of the frosting (about 1 1/2 cups) on top and smooth it evenly with an offset spatula. Stack another cake layer on top; repeat with the frosting. Continue with the remaining cake layers and frosting, leaving the sides of the cake bare. Top with the sliced crystalized ginger.
GLUTEN FREE ZUCCHINI GINGERBREAD
A very moist and delicious gingerbread for those on a gluten free diet. So good you'd never know it was gluten free though, even the neighborhood kids ask me to make it!
Provided by Chrisbee
Categories Dessert
Time 37m
Yield 9-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Grease and flour an 8" x 8" glass baking pan.
- Shred zucchini and squeeze out excess moisture.
- Use a mixer to beat the eggs and add the sugar, molasses, oil and vanilla.
- Sift together the dry ingredients.
- Slowly pour flour mixture into wet ingredients and mix until well blended.
- Mix in the zucchini by hand.
- Bake at 350F degrees for 27 minutes. Let cool.
- Can be served with a sprinkling of confectioner's sugar or sweetened whipped cream.
Nutrition Facts : Calories 227.8, Fat 13.3, SaturatedFat 1.9, Cholesterol 47, Sodium 237.9, Carbohydrate 26.3, Fiber 0.3, Sugar 23.2, Protein 1.7
ZUCCHINI GINGER CUPCAKES
Provided by Ian Knauer
Categories Cake Soup/Stew Food Processor Mixer Cheese Citrus Dairy Ginger Vegetable Bake Vegetarian Quick & Easy Zucchini Summer Gourmet
Yield Makes 12 cupcakes
Number Of Ingredients 24
Steps:
- Bake cupcakes:
- Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.
- Pulse crystallized ginger in food processor until finely ground, then add flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder and pulse until combined.
- Whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl, then stir in flour mixture until just combined.
- Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted in center of a cupcake comes out clean, 20 to 24 minutes.
- Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely, 1 hour.
- Make frosting:
- Beat together frosting ingredients with an electric mixer at high speed until combined well and fluffy, 3 to 5 minutes.
- Frost tops of cooled cupcakes.
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