Zucchini Gingerbread with California Roasted Almond Oil - Olive Oil Co - Barrie - Newmarket - Midlan
Zucchini Gingerbread made with California Roasted Almond Oil for a unique twist. Perfect for dessert or snacking!
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Ingredients
- 2 cups unbleached all purpose flour
- 1 1/2 cup wholewheat flour
- 4 large eggs
- 2 cups freshly grated zucchini and/or carrots
- 1 cup California Roasted Almond Oil
- 1 cup molasses
- 1 cup brown sugar
- 1/2 cup granulated cane sugar
- 2 1/2 teaspoons baking soda
- 2 teaspoons dry ground ginger
- 2 teaspoons cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
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