Carrot & Zucchini Gingerbread with Honey-Ginger White Balsamic Glaze

Ingredients

• 1 1/2 cups whole wheat flour
• 1 cup finely grated zucchini
• 1 cup finely grated carrot
• 1/2 cup mild EVOO (I used Arbequina)
• 1/2 cup molasses
• 2 large eggs
• 1 1/2 cups brown sugar
• 1 tablespoon freshly grated ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup hot water
• 1 cup powdered sugar
• 1 tablespoon honey ginger white balsamic