Big Zucchini Gingerbread Recipes

ZUCCHINI-GINGERBREAD OR "ZINGERBREAD"

Steps:

• Toss grated zucchini and salt in a colander. Drain 30 minutes.
• Meanwhile, mix dry ingredients in a small bowl.
• Cream sugar and butter in a large bowl.
• Add eggs and beat until well combined.
• Add molasses and mix well.
• Rinse and squeeze zucchini and add, stirring well.
• Add flour and coffee alternately mixing well after each.
• Pour into a greased and floured 9x13" pan.
• Bake 30 to 35 minutes at 350°F.
• Cool on a wire rack about 30 minute before slicing.
• Zingerbread is done when top springs back.

BIG ZUCCHINI (GINGER)BREAD

Steps:

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