Zucchini Gingerbread with California Toasted Almond Oil
2 cups unbleached all purpose flour
1 1/2 cup whole wheat flour
4 large eggs
2 cups freshly grated zucchini and/or carrots
1 cup Roasted Almond Oil
1 cup molasses
1 cup brown sugar
1/2 cup granulated cane sugar
2 1/2 teaspoons baking soda
2 teaspoons dry ground ginger
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon salt
Preheat the oven to 350 F.
Grease two standard loaf pans, or one 9″x13″ pan.
Whisk the oil, molasses, sugars, eggs, and zucchini in a large bowl. Whisk together the dry ingredients in a separate bowl. Add the dry to the wet ingredients and mix just until no dry spots of flour remain.
Bake for 45-50 minutes or until a wooden toothpick or skewer inserted in to the center comes out clean. Cool and serve with whipped cream.