Big Zucchini (Ginger)bread

READY IN: 1hr 20mins
Recipe by Queen of Everything

Lots of zucchini in this one. A suggestion of gingerbread lingers at the back of the palate.

Top Review by sprue

its hard for me to rate THIS recipe because i changed it quite a bit but it was a great starter recipe and even better with cream cheese frosting!! i cut the recipe in half and baked it in a 9x13 pan to make zuccini bars. i also subbed all the white flour for oats and all the oil with lite sour cream and added a bunch of nuts! personal preference. and the cooking time went down to 30 min. so it was pretty healthy actually, we ate it first for breakfast then dessert that night (with the frosting) then warmed it up the next morning with bananas and cool whip.. it just keeps getting better! the gingerbread addition is fabulous. i love the hint of ginger (i added a little more of all the spices to make it spicier pp) very good and very moist. thank you . this was delicious!

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Prepare loaf pans by spraying with non-stick spray.
  3. Combine dry ingredients in a large bowl.
  4. Combine wet ingredients including zucchini in a smaller bowl.
  5. Add the wet ingredients to the dry and stir until just combined.
  6. Pour mixture into loaf pans.
  7. Bake for 45-50 minutes.

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