Zucchini Gingerbread with Walnut Oil

Though a class in the holiday season, gingerbread is delicious any time of year, especially when accompanied by our Blood Orange Olive Oil Whipped Cream, or Honey-Ginger Glaze

This recipe is courtesy of Chef Rachel

Needed for this recipe:

•Sunshine Coast Olive Oil Co. Walnut Oil
•Sunshine Coast Olive Oil Co. Honey-Ginger White Balsamic (for optional glaze) OR
•Sunshine Coast Olive Oil Co. Blood Orange Olive Oil (for optional whipped cream)

Ingredients:

•2 cups unbleached flour
•1 ½ cups whole wheat flour
•4 large eggs
•2 cups grated zucchini and/or carrots
•1 cup Sunshine Coast Olive Oil Co. Walnut Oil
•1 cup molasses
•1 cup brown sugar
•½ cup cane sugar
•2 ½ teaspoons baking soad
•2 teaspoons ground ginger
•2 teaspoons cinnamon
•½ teaspoon cloves
•½ teaspoon salt

Ingredients for optional honey-ginger glaze:

•1 Tablespoon Sunshine Coast Olive Oil Co. Honey-Ginger White Balsamic
•1 cup powdered (icing) sugar

 Method:

Preheat oven to 350 degrees

Grease two standard loaf pans or one 9” x 13” pan

Whisk wet ingredients in one bowl.  Whisk dry ingredients in separate bowl.  Combine wet and dry ingredients, and mix just until the dry flour disappears.  Do not overmix.

Bake 45-50 minutes, or until wooden toothpick comes out clean.

Let cool and serve with optional Honey-Ginger Glaze (below) or Blood Orange Olive Oil Whipped Cream.

Glaze Method:

Whisk Honey Ginger Balsamic and Icing sugar together and drizzle over cooled gingerbread