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Zucchini Gingerbread

Reviewed: Sep. 12, 2011
I made this for the first time, doubling the recipe as I had so much zucchini to transform into something delicious. And this was the trick! This is not the typical zucchini bread that I often find dense, sweet and oily. It is a wonderfully light and spicy gingerbread. At an elevation of 7600' I sometimes have to adjust recipes, but this worked fine just as written. The only difference is that I used 8 1/5" X 4 1/5" pans, and even doubling the recipe I only got 3 full-sized loaves and 1 half-sized loaf. I like this so much that I will be freezing some grated zucchini to make it later in the fall and into the winter. This is definitely a keeper recipe for me.
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