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Carrot & Zucchini Gingerbread (with Almond Oil & Honey-Ginger White Balsamic Glaze)
By Rachel Bradley Ingredients 1 1/2 cups whole wheat flour 1 cup finely grated zucchini 1 cup finely grated carrot 1/2 cup Fresh Harvest toasted almond oil 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