Zucchini Gingerbread

I love this bread. I have made it into muffins the last 3 times I have made it. Like a few others, I have added more cinnamon, ginger and cloves.

This was good. Subbed pumpkin for oil, could use more spice (ginger, cinnamon, nutmeg clove).

This recipe caught my eye since it used zucchini in the gingerbread and seemed fairly healthy. I doubled the molasses, cinnamon and ginger, used half apple sauce and half Greek yogurt for the vanilla yogurt and used mostly whole wheat flour. The loaf is moist and very tasty. A keeper.

Don’t know what went wrong – turned out more like pumpkin pie in consistency with spice flavor similar to that, could try more molasses, will look for another zucchini spice bread recipe

I love this bread! I always use heaping measurements of the spices and molasses. I like to add raisins when I have them. Other breads seem so bland. This one certainly isn’t bland! This is one of my favorites!

This is one of my absolute favorites. I’ve made it several times and it always turns out moist and delicious. I do use Honey Vanilla flavored Greek yogurt instead of regular vanilla yogurt because that is what I always have on hand, but otherwise I follow the instructions exactly.

This is one of my absolute favorites. I’ve made it several times and it always turns out moist and delicious. I do use Honey Vanilla flavored Greek yogurt instead of regular vanilla yogurt because that is what I always have on hand, but otherwise I follow the instructions exactly.

Excellent, I replace brown sugar with Splenda due to our condition. Everything else as is in recipe. A Definite Keeper!

moist and good, but I will add more spice next time. And more molasses.

Very tasty and moist. I wanted to make traditional gingerbread and ran across this recipe instead, which was a great way to use up some frozen zucchini. Recipe is a nice cold weather variation on a regular zucchini bread for something a little different. I made it in a 9″ square pan instead of a loaf.

No changes, nice and moist but with that thick gingerbread flavor. Will make again, it’s a nice alternative to all the same old lemon zucchini breads and chocolate chip zucchini breads in the world.

Made mine in 5 mini loaf pans at 325 for 35 minutes. Really moist with strong spice flavor (maybe a little too strong). I’ll try it next time with less molasses. Unlike other reviewers, I thought it was sweet even with the healthy substitutions of half whole wheat flour, unsweetened applesauce, and brown sugar splenda. For a breakfast item, still pretty high on sugar at nearly 10g per serving.

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.

This was very good. We made it in our school cooking class today. We made a dozen cupcakes and two small loaves. We used homemade crystalized ginger which we chopped up fine and piped some frosting made with powdered sugar and a little milk and vanilla. The students loved it even though several were hesitant because of the zucchini. It’s not very sweet, which I liked. However, if I make it again, I just might add half again or double the amount of sugar. Thank you Sarah-May for sharing this recipe.

I would suggest baking at 350 degrees instead of 325. I would try recipe one more time since it sounds good. Too bad I wasted all my ingredients & my time.

This bread had a moist texture, but not as sweet as I’d prefer. I suppose this is a “bread” and not a “cake” so I guess this isn’t a serious infraction. Other than the sweetness, I thought this bread was tasty.

Better than any recipe I’ve made. I kept trying to remember what I did differently last year, that made the bread so much better. Now I realize, I was just using this recipe! Holy cow is it good! It reminds me of cake more than zucchini bread, I could eat an entire loaf! Now no one will eat the 4 loaves I baked with other recipes yesterday. They just want this, I may give them away.

super moist and tasty.. used honey instead of molasses since that’s what i had on hand.. made for a less sweet zucchini bread but still tasted amazing.. we’re not huge into overly sweet stuff anyway.. can’t wait for bf to try this.. ty for the recipe

This is the recipe my family prefers now, over grandma’s recipe!

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.

When I made this recipe I used coconut oil instead of vegetable oil and 1 1/2 cups of wheat flour plus 1 1/2 cups of all purpose instead of 3 cups of just all purpose.Other than that no changes.It does not last long in my house.(surprise surprise)