Zucchini Gingerbread

Ingredients

• cooking spray
• 1 cup brown sugar
• 0.75 cups vanilla yogurt
• 3 large eggs
• 0.25 cups molasses
• 0.25 cups vegetable oil
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon baking soda
• 0.5 teaspoons ground nutmeg
• 0.5 teaspoons ground cloves
• 0.5 teaspoons baking powder
• 0.5 teaspoons salt
• 2.5 cups shredded zucchini
• 3 cups all-purpose flour

Instructions

1. 1

   Preheat the oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans with cooking spray.

2. 2

   Mix brown sugar, yogurt, eggs, molasses, and oil together in a large bowl until thoroughly combined. Stir in cinnamon, ginger, baking soda, nutmeg, cloves, baking powder, and salt. Gently mix in zucchini, then stir in flour until incorporated. Pour batter evenly into the prepared loaf pans.

3. 3

   Bake in the preheated oven until the top is browned and a toothpick inserted into the centers comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes, then transfer loaves to a wire rack to cool completely.