Carrot and Zucchini Gingerbread with Toasted Almond Oil and Honey-Ginger White Balsamic Glaze


1 1/2 cups whole wheat flour

1 cup finely grated zucchini

1 cup finely grated carrot

1/2 cup toasted almond oil

1/2 cup molasses

2 large eggs

1 1/2 cups brown sugar

1 Tbsp. freshly grated ginger

1 tsp. cinnamon

1/4 tsp. cloves

1/4 tsp. allspice

1/2 tsp. salt

1/2 tsp. baking soda

1 cup hot water


1 cup powdered sugar

1 Tbsp. honey-ginger white balsamic


Preheat oven to 350°F.

Grease 9" x 5" loaf pan with toasted almond oil.

Combine flour, baking soda, cinnamon, salt, allspice, and cloves in a large bowl.  Whisk well.

In a seperate bowl, combine the almond oil, brown sugar, molasses, ginger and whisk well.  Add the carrot and zucchini.  Add the flour mixture in three parts, alternating with the hot water, beating until flour is just incorporated.  Pour into prepared pan and bake until a toothpick inserted in the middle comes out clean, about 45 minutes.  Cool cake in pan for 10 minutes, then turn out onto a rack to cool completely.  

Whisk the powdered sugar and honey-ginger balsamic and drizzzle over the cooled gingerbread.

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