Zucchini-Gingerbread or "zingerbread"
Ready In: 1 hr
Serves: 12
Ingredients
Directions
- Toss grated zucchini and salt in a colander. Drain 30 minutes.
- Meanwhile, mix dry ingredients in a small bowl.
- Cream sugar and butter in a large bowl.
- Add eggs and beat until well combined.
- Add molasses and mix well.
- Rinse and squeeze zucchini and add, stirring well.
- Add flour and coffee alternately mixing well after each.
- Pour into a greased and floured 9x13" pan.
- Bake 30 to 35 minutes at 350°F.
- Cool on a wire rack about 30 minute before slicing.
- Zingerbread is done when top springs back.
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