Carrot & Zucchini Gingerbread

This moist gingerbread loaf combines earthy zucchini, sweet carrots, and warm spices like cinnamon, cloves, and allspice. The toasted almond oil and molasses create a deep, rich flavor, while the Honey Ginger White Balsamic glaze adds a sweet, tangy finish. It’s perfect for holiday gatherings, afternoon tea, or as a cozy breakfast treat — and it keeps beautifully for a few days.

Prep & Cook Time

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Servings: 10

Ingredients

Gingerbread

• 1 1/2 cups whole wheat flour

• 1 cup finely grated zucchini

• 1 cup finely grated carrot

• 1/2 cup toasted almond oil

• 1/2 cup molasses

• 2 large eggs

• 1 1/2 cups brown sugar

• 1 tbsp freshly grated ginger

• 1 tsp cinnamon

• 1/4 tsp cloves

• 1/4 tsp allspice

• 1/2 tsp salt

• 1/2 tsp baking soda

• 1 cup hot water

Glaze

• 1 cup powdered sugar

• 1 tbsp Honey Ginger White Balsamic

Instructions

1. Preheat Oven: Preheat oven to 350°F. Grease a 9×5-inch loaf pan with toasted almond oil.

2. Mix Dry Ingredients: In a large bowl, whisk flour, baking soda, cinnamon, salt, allspice, and cloves.

3. Mix Wet Ingredients: In a separate bowl, whisk almond oil, brown sugar, eggs, molasses, and ginger. Stir in grated carrot and zucchini.

4. Combine: Add dry ingredients in three parts, alternating with hot water in three parts, mixing until just combined.

5. Bake: Pour batter into prepared pan. Bake 45 minutes, or until a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

6. Glaze: Whisk powdered sugar and balsamic together; drizzle over cooled loaf.