Zucchini Gingerbread for 12 Slices

Instructions:

1. Grate the zucchini using the fine side of a box grater. Place the shreds in a clean kitchen towel or paper towels and gently squeeze to remove excess water.
2. Preheat the oven to 350°F (175°C).
3. In a mixing bowl, whisk together the flour, baking soda, baking powder, ground ginger, cinnamon, cloves, and salt.
4. In a second bowl, beat the eggs, brown sugar, molasses, and unsweetened applesauce until smooth. Stir in the vanilla extract and the prepared zucchini.
5. Gently fold the dry ingredients into the wet mixture using a spatula, stirring only until no more streaks of flour are visible.
6. Pour the batter into a greased and parchment-lined 9x5 inch loaf pan.
7. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.