Big Zucchini (Ginger)bread

By SewingDragonfly

From food.com..."Lots of zucchini in this one. A suggestion of gingerbread lingers at the back of the palate."

My Notes: I made this bread 8/17/11. I made two normal loaves instead of several small loaves. I had to bake it 60 minutes. The edges are burnt but the flavor is good. A little dry. I also added ½ cup of “soft” chopped ginger from KAF and 1 cup of mini cinnamon chips, also from KAF.

Ingredients

• 2 cups whole wheat flour
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 3 cups zucchini
• 3 eggs
• 1/2 cup applesauce
• 1/2 cup oil
• 3/4 cup brown sugar
• 3/4 cup molasses

Preparation

Step 1

1. Preheat oven to 350°F.
2. Prepare loaf pans by spraying with non-stick spray.
3. Combine dry ingredients in a large bowl.
4. Combine wet ingredients including zucchini in a smaller bowl.
5. Add the wet ingredients to the dry and stir until just combined.
6. Pour mixture into loaf pans.
7. Bake for 45-50 minutes.