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As noted, because I made this version for a broad audience, I didn't go too crazy with the ginger, and it is very good as written. If I were making it for myself, though, I would add another half teaspoon of fresh ginger and an additional quarter cup of candied ginger. Just because I could.
1 cup white whole wheat flour
1 cup unbleached white flour
1 tablespoon cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3 eggs
1 cup sugar
2/3 cup canola oil
1 tablespoon vanilla
2 cups raw, grated zucchini
1 teaspoon minced fresh ginger
1/3 cup candied ginger, minced
1/2 cup walnuts (optional)
Preheat oven to 350 degrees. Butter a standard loaf pan or 12-cup muffin tin (or use cupcake liners for easier clean up and prettier muffins).
In a small bowl, whisk together the flours, cinnamon, ground ginger, baking soda, baking powder, and salt.
In a large mixing bowl, beat the eggs until they are fluffy. Add the sugar, canola oil, and vanilla, and mix until they are thoroughly combined. Add the zucchini and fresh ginger and mix again.
Add the dry ingredients to the zucchini mixture and mix until the ingredients are just combined and there are no spots of dry flour. Add the candied ginger and walnuts, if you are using them, and mix briefly.
Pour the batter into the loaf pan or muffin tin (fill each cup no more than two-thirds full so that they will rise nicely). Bake the bread for 1 hour to 1 hour and 15 minutes or the muffins for 30 to 35 minutes. In either case, they are done when a toothpick inserted in the center comes out clean.