Delicious Zucchini Gingerbread Recipes for a Tea Party. Get inspired!

Have you ever tried zucchini gingerbread recipes that are soft and tender?

These vegetables will give the dough the perfect moisture, so it cannot happen that the resulting pudding is dry.

Get inspired in our article and please your loved ones and friends with something delicious and tasty.

Prepare one of our great recipes and make your taste buds dance.

Classic zucchini gingerbread

Moist and, thanks to the spices, also slightly spicy, that’s exactly what this perfect dessert is, and you’ll be dying to eat it at home.

Ingredients:

• 1 cup brown sugar
• 1/4 cup molasses
• 1/4 cup vegetable oil
• 3/4 cup vanilla yogurt
• 3 eggs
• 2 teaspoons of ground cinnamon
• 1 teaspoon of ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon of ground cloves
• 1 teaspoon of baking soda
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of salt
• 2 1/3 cups grated zucchini
• 3 cups semi-coarse flour

Method:

• First, preheat the oven to 170 degrees and spray a rectangular mold with oil.
• Put the sugar, molasses, oil, yogurt and eggs in a large bowl.
• We beat everything thoroughly to combine the ingredients.
• Add cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, salt and mix.
• Finally, mix in the grated zucchini and flour.
• Pour the batter into the prepared mold and place in the preheated oven.
• Bake for about 50-60 minutes, until the gingerbread gets a golden brown color.
• We test the dough in the middle with a skewer to see if it is not sticking and we can take it out of the oven.
• For now, set aside and let the pudding rest for 10 minutes in the form, only then can we turn it out onto a rack and let it cool completely.

Gingerbread with zucchini and lemon glaze

It does not matter at all whether you grow these vegetables yourself or buy them at the market or in a supermarket. Either way, you can conjure up a luxurious dessert that your guests will fall in love with.

Ingredients:

Dough:

• 1 1/2 cups semi-coarse flour
• 1/2 teaspoon of salt
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of baking powder
• 1 teaspoon of ground ginger
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tablespoon of fresh grated ginger
• 2 large eggs
• 1/4 cup vegetable oil
• 1/4 cup melted butter
• 2 teaspoons of vanilla extract
• 1 1/2 cups grated zucchini

For the frosting:

• 2 tablespoons of fresh, chemically untreated lemon juice
• 1 1/2 cups powdered sugar
• 2 teaspoons of vanilla extract
• 2 teaspoons lemon extract (not to be confused with lemon juice)

Method:

• We preheat the oven to 170 degrees and grease the mold and sprinkle it with flour, or we can just spray it with oil in a spray.
• Put the flour, salt, baking soda, baking powder, ginger in a medium-sized bowl and whisk.
• Take another bowl, pour sugar into it, add fresh ginger, eggs, oil, melted butter, vanilla and mix thoroughly with a mixer.
• Add the dry ingredients to the wet ingredients and mix until a smooth dough is formed, into which we add the grated zucchini.
• Pour the dough into the mold and put it in the preheated oven.
• Bake for about 60-65 minutes, until a skewer inserted into the center of the gingerbread comes out clean and the dough does not stick.
• Remove from the oven and let rest in the mold for 5 minutes.
• Then we turn it out onto the kitchen grill, where the bun can cool down for the time being.
• In the meantime, prepare the frosting. Put all the ingredients for the glaze in a bowl and mix with a wire whisk until the glaze is beautifully smooth.
• Once the frosting is ready, pour it over the gingerbread and wait until it hardens. Only then cut and serve.

Ginger Cupcakes

These delicate, lightly spiced cakes have a completely unmistakable taste that is a bit reminiscent of carrot cake. Thanks to the zucchini, they are also supple.

Ingredients:

Dough:

• 1/3 cup coarsely chopped candied ginger
• 2 cups semi-coarse flour
• 1 teaspoon ground dried ginger
• 1 teaspoon of ground cinnamon
• 1 teaspoon finely grated fresh orange peel
• 1 teaspoon of salt
• 1 teaspoon of baking soda
• 1/2 teaspoon of baking powder
• 2 cups coarsely grated zucchini
• 3/4 cup extra virgin olive oil
• 3/4 cup honey
• 2 large eggs
• 1 tablespoon of vanilla extract

For the frosting:

• 250 g of cream cheese (we can also use cottage cheese)
• 2 tablespoons of softened unsalted butter
• 1/2 cup powdered sugar
• 1 teaspoon of vanilla
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon grated orange peel

Method:

• Preheat the oven to 170 degrees and line a muffin tin with baking paper, always carefully opening each hole.
• Put the candied ginger in the bowl of a food processor and blend.
• Add the flour, ground dried ginger, cinnamon, zest, baking soda, baking powder and use the pulse button to mix everything together.
• In a medium-sized bowl, mix the zucchini, oil, honey, egg and vanilla extract, and finally mix in the mixture with the flour. Mix to a smooth dough, and then divide it into muffin tins.
• Bake for about 20-25 minutes, always checking each individual muffin with a toothpick to see if it is well cooked in the middle.
• Then remove the mold from the oven and let it rest for 10 minutes. Remove the cakes to a wire rack and let them cool completely. In the meantime, we will prepare the frosting.
• We put all the ingredients in a bowl and beat them thoroughly with a hand electric beater/mixer at the highest speed so that the frosting is nice and fluffy.
• Beat like this for about 5 minutes. Finally, we decorate the cakes and, according to our imagination, decorate with a piece of chocolate, fruit, sugar decorations or leave only the icing.

Gingerbread bread

You will definitely not be bored with this delicacy. Zucchini pudding is very supple and has a thick consistency, and thanks to the composition of spices, it also has an unmistakable taste.

As soon as you cut it and put well-whipped and pleasantly chilled whipped cream on a slice, you are lost. You peel it like a raspberry.

Ingredients:

• 1 cup oat flour
• 2 tablespoons of custard powder
• 1 cup granulated sweetener
• 1 tablespoon of cinnamon
• 2 teaspoons of ground ginger
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/2 teaspoon of salt
• 1/2 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1 large egg
• 1/4 cup egg whites
• 1/2 cup canned pumpkin
• 2 teaspoons of vanilla extract
• 1 1/2 cups fresh grated zucchini

Method:

• Preheat the oven to 170 degrees, grease the mold and sprinkle with flour.
• Sift the flour, custard, sweetener, spices, salt, baking soda and baking powder into a medium bowl and mix everything thoroughly to combine.
• In another bowl, beat the whole egg with an electric mixer until frothy.
• Add egg whites, pumpkin, vanilla and mix well again.
• Mix in the dry mixture in parts and mix until the dough is pretty smooth.
• Finally, add the zucchini and mix for the last time.
• Pour the batter into the mold, put it in the oven and bake for about 45 minutes.
• After baking, turn it out of the mold and let it cool. Then just cut and serve.

Spiced ginger pudding

This tasty and tender zucchini gingerbread can put a smile on the lips of everyone who tastes it. You can put your favorite jam on it, or just pour maple syrup on the plate.

Ingredients:

• 1 cup semi-coarse flour
• 3/4 cup granulated sugar
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/4 teaspoon salt
• 1 tablespoon of ground cinnamon
• A pinch of nutmeg
• 2 eggs
• 1/2 cup vegetable oil
• 1 cup of grated zucchini
• 1/2 cup chopped walnuts
• 2 teaspoons of vanilla extract
• 1 teaspoon grated fresh ginger

Method:

• First, preheat the oven to 170 degrees.
• Mix flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl.
• Put eggs, oil, grated zucchini, walnuts, vanilla extract, grated ginger in another bowl and beat thoroughly.
• Transfer to a bowl with dry ingredients and mix until the dough is perfectly smooth. If you want, you can immediately take a hand mixer and beat everything for about 5 minutes.
• Pour the finished dough into a mold lined with baking paper and place in a preheated oven.
• Bake for about 50 minutes, until the dough stops sticking to the skewer.
• Remove from the oven and let rest for 20 minutes. Then cut and serve.

Soft zucchini muffins

Everyone really loves a good dessert, but when it’s dry, it’s not the same. That can’t happen to you with this recipe, because the dough is amazingly soft, supple and fluffy.

Ingredients:

Muffins:

• 110 g of unsalted butter
• 100 g of brown sugar
• 55 g of powdered sugar
• 2 tablespoons of molasses
• 1 egg
• 200 g of grated zucchini
• 300 g semi-coarse flour
• 2 teaspoons of ground cinnamon
• 1 teaspoon of ground ginger
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/2 cup of milk

For the frosting:

• 3/4 cup powdered sugar
• 1 tablespoon of lemon juice
• 1 teaspoon of milk

Method:

• Preheat the oven to 180 degrees and spray the muffin tin with baking spray.
• Melt the butter, put it in a bowl and let it cool a little.
• Add brown and powdered sugar, molasses and mix.
• Beat the egg into the mixture and stir in the grated zucchini.
• In another bowl, mix the flour, baking powder, baking soda, salt and spices.
• Pour over the zucchini, cover with milk and stir slowly to combine everything and create a smooth dough.
• Divide the finished dough into the individual holes of the mold and bake for 16 – 18 minutes.
• Remove the baked muffins from the mold and let them cool on a wire rack.
• In the meantime, prepare the glaze by mixing all the ingredients into a thick and smooth paste that will be spreadable but not runny.
• We decorate the cooled muffins with icing and can sprinkle them with decorations, pieces of chocolate, fruit or just leave them with the icing.

Gingerbread cup

When cinnamon, cloves, molasses and ginger come together, it always turns out something very fragrant, fluffy and delicious. Which also applies to this luxurious delicacy.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 cup of grated zucchini
• 1 cup grated carrot
• 1/2 cup almond oil
• 1/2 cup molasses
• 2 large eggs
• 1 1/2 cups brown sugar
• 1 tablespoon of fresh grated ginger
• 1 teaspoon of ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon allspice
• 1/2 teaspoon of salt
• 1/2 teaspoon of baking soda
• 1 cup hot water

Method:

• Preheat the oven to 175-180 degrees and grease the mold with almond oil.
• Mix flour, baking soda, cinnamon, salt, allspice, cloves in a large bowl and set aside for now.
• Put almond oil, brown sugar, eggs, molasses, ginger in another bowl and whisk.
• Mix in the carrot and zucchini, and finally mix in the flour mixture alternately with the hot water in parts.
• As soon as we get a smooth dough, pour it into the prepared form and bake until a skewer inserted in the middle comes out clean and the dough does not stick.
• Remove the finished gingerbread from the oven and let it stand for 10 minutes before removing it from the mold.
• We can sugar it, cover it with chocolate or lemon glaze, or leave it as it is.

Zucchini pie

If you love soft pastries, then you definitely can’t miss this one. It has a great taste, is easy to prepare and even children enjoy it, and it is not unnecessarily sweet.

Ingredients:

• 195 g semi-coarse flour
• 175 g cane sugar
• 350 g of zucchini
• 3/4 cup oil
• 2 eggs
• 1 teaspoon of baking powder
• 1 teaspoon of ground cinnamon
• 1 teaspoon of chia seeds
• Icing sugar for sprinkling

Method:

• Preheat the oven to 160 degrees and line the form with baking paper. We will use a classic cake pan for this.
• Peel the zucchini, grate it on a fine grater, let it stand for a while and then drain the excess liquid.
• Place in a large bowl, add eggs, chia seeds and mix well.
• In another bowl, mix the flour, cane sugar, baking powder and cinnamon.
• Add the zucchini with the other ingredients and mix thoroughly to form a smooth dough.
• Pour into a cake tin and place in the oven. Bake for 20-25 minutes.
• After baking, let it rest for 10 minutes, then remove the cake from the mold and let it cool completely.
• Sprinkle with powdered sugar before serving.

Cane molasses pudding

In the case of this zucchini gingerbread, it is already a foregone conclusion that it will taste irresistible, supple and soft. You will see that you won’t be able to get enough of it and you can easily eat it all in one sitting.

Ingredients:

• 3 eggs
• 1 cup granulated sugar
• 1 cup of olive oil
• 1/2 cup maple syrup
• 1/2 cup cane molasses
• 2 teaspoons of vanilla extract
• 2 cups semi-coarse flour
• 2 teaspoons of baking soda
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 3 teaspoons of ground cinnamon
• 1 teaspoon of dried ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 2 cups of grated zucchini
• 1 cup chopped walnuts

Method:

• First, preheat the oven to 170 degrees. We line the form with baking paper, or grease it with fat and sprinkle it with flour.
• In a bowl, mix the flour, baking soda, baking powder, salt and all the spices.
• In the second bowl, we put the eggs, which we beat and immediately add oil, sugar, molasses, vanilla and maple syrup to them.
• Beat everything thoroughly, add the dry ingredients and mix again.
• Finally, stir in the grated zucchini and walnuts.
• Pour the dough into the prepared form and bake for about 50 minutes. We then check with a skewer that the dough is well baked and not sticky.
• Once the dough is ready, take the gingerbread out of the oven and let it rest for 10 to 15 minutes.
• Then remove from the oven and let cool. Served with cream cheese frosting, a scoop of ice cream or perhaps whipped cream.

Upside down cake

Vegetables are very popular for baking, especially if it is something good and especially sweet to the tooth. You will be surprised how good this recipe can taste.

Ingredients:

Dough:

• 2/3 cup vegetable oil
• 2 large eggs
• 1 tablespoon of vanilla extract
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 1/2 cups grated zucchini
• 1 3/4 cups semi-coarse flour
• 1 teaspoon of baking soda
• 1/2 baking powder
• 1/2 teaspoon of salt
• 1 teaspoon of ground cinnamon
• 1/4 teaspoon of freshly grated nutmeg

To finish

• 3 tablespoons of unsalted butter
• 3 cups of brown sugar
• 2 zucchini
• 3 spoons of powdered sugar

Method:

• Heat the oven to 170 degrees and prepare a round cake tin.
• In a medium bowl, mix the oil, eggs, vanilla and both sugars.
• Add the grated zucchini and mix so that there are no pieces in the dough.
• Put flour, baking soda, baking powder, salt, spices in a small bowl and mix.
• Pour the dry mixture into the bowl with the zucchini and carefully beat until smooth.
• When we have the dough ready, we prepare the ingredients for finishing.
• Put unsalted butter in the bottom of the mold and put it in the oven to melt.
• Take the hot mold out of the oven and sprinkle the bottom with half of the brown sugar, powdered sugar and stack the zucchini slices on it so that the entire bottom is covered.
• Pour the prepared batter over the zucchini and bake for 30 to 35 minutes.
• As soon as the stick is clean after inserting it into the middle part and the dough does not stick, we can take the gingerbread out of the oven.
• We wait 15 minutes for it to cool down a bit, and then turn it out of the mold onto a plate.
• The zucchini is now on top, so sprinkle it with the remaining brown sugar and use a flambé gun to lightly brown the sugar.
• Then just cut and consume. If you want, you can also sprinkle with powdered sugar or sprinkle with chocolate glaze.

Zucchini and its cultivation

It is a very popular vegetable that is not very demanding to grow. Its advantage is that it provides a rich harvest even with a small number of plants. Even a single one can supply you with the preparation of many dishes. One to three plants are enough for one.

What to pay attention to when planting and subsequent care?

Summer squash, as courgettes are also called, are very susceptible to winter, frost is literally deadly for them. This is the reason why they must be planted only when the dangerous night frosts have passed, i.e. roughly in the first half of May.

However, if there is a sudden cooling in the second half of May, we have to cover them with a non-woven fabric, but only for a while.

To grow quickly, we need to find a place where there is enough sun, but it is protected from the wind. Individual plants must be placed far enough apart to allow space. In practice, this means at least a meter distance. The bush is bushy and grows wide. There must also be an optimal amount of compost that we prepare ourselves, or some purchased fertilizer.

Plants need enough nutrition and moisture. Fertilizers rich in potassium are suitable for fertilizing. As soon as the fruits appear, we cover them with some mulching material, perhaps sawdust or, even better, straw, or a piece of wood. Thanks to this, fruits placed on the ground will not mold.

Zucchini, the easiest vegetable to grow, good option for beginners