Zucchini Gingerbread​

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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

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​​​​Directions:
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• ​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!!​

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