Carrot & Zucchini Gingerbread with Honey-Ginger White Balsamic Glaze
Posted on Jun 10, 2016

1 1/2 cups whole wheat flour
1 cup finely grated zucchini
1 cup finely grated carrot
1/2 cup mild EVOO (I used Arbequina)
1/2 cup molasses  
2 large eggs
1 1/2 cups brown sugar
1 tablespoon freshly grated ginger
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup hot water 

1 cup powdered sugar
1 tablespoon honey ginger white balsamic 

Preheat the oven to 350 F.

Grease a 9-inch-by-5-inch loaf pan with toasted almond oil.

Combine flour, baking soda, cinnamon, salt,...

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