Zucchini Gingerbread Recipe - Allrecipes.com
Zucchini Gingerbread Recipe

Zucchini Gingerbread

Recipe by  

"A moist spicy zucchini bread perfect for the transition from summer to fall."

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 25 mins


  1. Preheat an oven to 325 degrees F (165 degrees C). Spray 2 9x5-inch loaf pans with cooking spray.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 03, 2011

I was excited about this recipe too. I love gingerbread. I replaced the oil with pumpkin. I added 3/4 c. currants (because I needed to use them) and when I got to my zucchini (thawed and drained) there wasn't quite 2 1/2 cups so I filled in with grated carrot. I'll make this often! Thanks Sarah-May!

Most Helpful Critical Review
Jan 02, 2014

I had a lot of frozen zucchini in the freezer so figured this would be a great way to use some of it up and was very excited when I came across this gingerbread recipe because it fell in the Christmas theme. I followed the recipe and baked them for 55 minutes and when I took them out of the oven they completely deflated and went flat. They ended up tasting horrible and I was so disappointed...I had made up enough of the batter to make 8 loaves....next time I will do a trial run of 2 loaves first before planning on making to give away.


34 Ratings

Sep 12, 2011

Note from the Allrecipes.com editorial staff: 9/12/11 We chaged the baking temperature from 425 to 325 degrees at the submitter's request.

Sep 06, 2011

Could not wait to make this! Only changes I made were to use applesauce instead of oil, and I turned down the oven heat to 350 once I put pans in (thought 425 way too high for baking.) This makes a very moist and tasty bread, more of a spice bread than a gingerbread. You do not even know there is zucchini in it after it finished baking. I would make this again.

Sep 22, 2011

This was great! I used a tablespoon of vanilla and sour cream for the vanilla yogurt. Made me feel like it was the holidays.

Oct 07, 2011

I followed the recipe fairly closely, except that I used a Korean squash from my MIL's garden, and swapped 1 c. of whole wheat flour, with excellent results. Very moist with great gingerbread flavor - everyone loved it. I had never cooked Korean squash before and wasn't sure it would turn out, but you couldn't tell the difference. I'll be making this one again!

Nov 05, 2011

Great recipe! I used buttercup squash from my garden in place of the zucchini and it was delicious! I also tried this bread with sour cream in place of the yogurt and added pure vanilla extract (I did not have vanilla yogurt on hand) and it was just as good. I omitted the cloves, I don't care for their overpowering taste. Great versatile recipe!

Sep 18, 2011

This a fantastic recipe! I only had a cup and a half of zucchini. I used a cup of fresh plums to make up for the rest. I also increased the ginger to 3 tsp. The bread came out moist and tangy (from the plums). OH MY GOD SOOOOOO GOOD! thank you so much Sarah- May!


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  • Calories
  • 141 kcal
  • 7%
  • Carbohydrates
  • 25.3 g
  • 8%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 3.2 g
  • 5%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 130 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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