Zucchini and Carrot Gingerbread Cake with Roasted Walnut Oil

Zucchini and Carrot Gingerbread Cake Feature

Home gardens and farmers markets are abundant with zucchini and carrots this time of year. One great way to put these versatile vegetables to use is to make gingerbread! This tasty treat is great for dessert or an after school snack – and your house will be filled with the scent of early autumn. We used our roasted walnut oil for a subtle nutty flavor and skipped the butter. This recipe is so easy and can be made in two loaf pans, as a sheet cake, or as a Bundt cake…whichever suits you.  Just be sure to test the cake often as the baking time will vary with the pan size you choose.  Take one bite of this cake and you’ll agree that all the ingredients that go into this recipe are worth it!

INGREDIENTS

Zucchini Carrot Gingerbread Cake Ingredients

  • 1 cup freshly grated zucchini
  • 1 cup freshly grated carrots
  • 2 cups unbleached all-purpose flour
  • 1½ cups whole wheat flour
  • 2½ teaspoons baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 4 large eggs
  • ½ cup of sugar
  • 1 cup of brown sugar
  • 1 cup Olive This! Roasted Walnut Oil
  • 1 cup molasses
  • powdered sugar for dusting (optional)

DIRECTIONS

Preheat oven to 350 degrees F with oven rack in middle position.  Grease two loaf pans, or one 9” x 13” pan, or a large Bundt pan.

Grate Carrots and Zucchini

Grate 1 cup each of carrots and zucchini. Set aside.

Mix Dry Ingredients for Zucchini Carrot Gingerbread Cake

Whisk together the two flours, 2½ teaspoons baking soda, 2 teaspoons ground ginger, 2 teaspoons cinnamon, ½ teaspoon ground cloves, and ½ teaspoon salt. Set aside.

Mix Wet Ingredients and Sugars for Zucchini Carrot Gingerbread Cake

Whisk together the 4 eggs, 1 cup of molasses, 1 cup of roasted walnut oil, ½ cup of sugar, and 1 cup of brown sugar. Slowly add the dry ingredients to this mixture and blend only until there are no dry spots of flour.

Fold Carrots and Zucchini into Batter

Fold in the grated zucchini and carrots until well blended.

Pour Gingerbread Batter into Bundt Pan

Pour batter into greased baking pan of choice.  The baking temperature is consistent regardless of which pan you use – what varies is the baking time. For the loaf pans or 9” x 13” pan, the recommended baking time is 45-50 minutes. We used the Bundt pan and it took 1 hour. No matter which pan you use, test the cake frequently.

Test Doneness of Zucchini Carrot Gingerbread Cake

For best results, test doneness by using a wooden skewer or toothpick. Insert into the center of the cake – if it comes out clean, it’s done. Let cool completely. Serve with whipped cream or lightly dust with powdered sugar.

MAKES 12-16 SERVINGS

Have a comment?  We’d love to hear from you.  Have you tried this dish?  Do you have a variation that you think others will enjoy?  Leave us a comment below (providing your email address is not necessary).

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