Zucchini Gingerbread with California Toasted Almond Oil
Directions Preheat the oven to 350 F.
Grease two standard loaf pans, or one 9"x13" pan.
Whisk the oil, molasses, sugars, eggs, and zucchini in a large bowl. Whisk together the dry ingredients in a separate bowl. Add the dry to the wet ingredients and mix just until no dry spots of flour remain.
Bake for 45-50 minutes or until a wooden toothpick or skewer inserted in to the center comes out clean. Cool and serve with whipped cream.