Zucchini Gingerbread​

Ingredients:​​
  • ​​​2 cups unbleached all purpose flour
  • 1 1/2 cup whole wheat flour
  • 4 large eggs
  • 2 cups freshly grated zucchini and/or carrots
  • 1 cup Roasted Almond Oil
  • 1 cup molasses  
  • 1 cup brown sugar
  • ​​​1/2 cup granulated cane sugar
  • ​2 1/2 teaspoons baking soda 
  • 2 teaspoons Attar Ground Ginger
  • 2 teaspoons Attar Cinnamon
  • 1/2 teaspoon Attar Ground Cloves
  • 1/2 teaspoon salt
​​​​Directions:
​
​Preheat the oven to 350 F. 
Grease two standard loaf pans, or one 9"x13" pan.

Whisk the oil, molasses, sugars, eggs, and zucchini in a large bowl.  Whisk together the dry ingredients in a separate bowl.  Add the dry to the wet ingredients and mix just until no dry spots of flour remain.  

Bake for 45-50 minutes or until a wooden toothpick or skewer inserted in to the center comes out clean.  Cool and serve with whipped cream.
​Enjoy!!​