Zucchini Gingerbread

Zucchini Gingerbread

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Sarah-May 192

"A moist spicy zucchini bread perfect for the transition from summer to fall."
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1 h 25 m servings 141 cals
Serving size has been adjusted!

Original recipe yields 24 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 35 Ratings

Most helpful positive review

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...

Most helpful critical review

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 Chr...

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Least positive

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...

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.

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 ma...

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

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 f...

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 ...

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 (f...

Great recipe! My kitchen was rather bare, though, so I substituted a couple things: subbed sour cream for the yogurt and butter for the oil. The bread turned our great.

Soooooooooo good. I wouldn't change a thing--THANK YOU Sarah-May!!! The crumb was so moist and the warm-cinnamony gingerbread aroma was AMAZING!!!!!

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