Zucchini Gingerbread Recipe

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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!

—LadySparkle

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Most Helpful Critical Review

Dec 17, 2012

The original recipe I printed out called for a 425 degree oven.... I thought that was a bit high but, I tried it anyway......well, as you can expect--the bread was dry and burnt. I'm glad the recipe was revised. I will definitely try it again as my boys love anything gingery.

—suejaymostest

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27 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.

—the allrecipes staff

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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.

—gocoastl

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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.

—Lisa

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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!

—andrea

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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!

—sameandtonil

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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!

—jae1915

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Nutrition

Calories
141 kcal
7%

Carbohydrates
25.3 g
8%

Cholesterol
27 mg
9%

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.

Nutritional Information

Zucchini Gingerbread

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 141
Calories from Fat: 29

% Daily Value *
Total Fat 3.2g 5 %
** Saturated Fat 0.7g 3 %
Cholesterol 27mg 9 %
Sodium 130mg 5 %
** Potassium 140mg 4 %
Total Carbohydrates 25.3g 8 %
Dietary Fiber 0.7g 3 %
Protein 3g 6 %
Sugars 12.2g
Vitamin A 1 %
Vitamin C 4 %
Calcium 5 %
Iron 12 %
** Thiamin 14 %
** Niacin 12 %
** Vitamin B6 5 %
** Magnesium 6 %
** Folate 20 %

* 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.