“A very moist and delicious gingerbread for those on a gluten free diet. So good you'd never know it was gluten free though, even the neighborhood kids ask me to make it!”
READY IN:
37mins
SERVES:
9-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Grease and flour an 8" x 8" glass baking pan.
  3. Shred zucchini and squeeze out excess moisture.
  4. Use a mixer to beat the eggs and add the sugar, molasses, oil and vanilla.
  5. Sift together the dry ingredients.
  6. Slowly pour flour mixture into wet ingredients and mix until well blended.
  7. Mix in the zucchini by hand.
  8. Bake at 350F degrees for 27 minutes. Let cool.
  9. Can be served with a sprinkling of confectioner's sugar or sweetened whipped cream.

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