Zucchini Gingerbread

	Zucchini Gingerbread 2 cups finely grated zucchini 1 tsp salt 1 cup oatmeal 3 1/2 cups all-purpose flour 1 cup granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon allspice 1 teaspoon ground ginger 3/4 cup dark molasses 3 eggs, slightly beaten 1/2 cup applesauce 2 teaspoon vanilla 1 tablespoon lemon zest (optional) Preheat the oven to 350 degrees.In a medium bowl, combine the zucchini, salt and oats and let the mixture sit for about 30 minutes. In a separate large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, allspice and ginger. Add molasses, eggs, oil, vanilla, and lemon zest to the zucchini mixture and stir to combine. Add the wet ingredients to the dry mixture and stir to combine. Divide evenly between 2 greased 9 inch round pans. Bake for 30 minutes, or until a toothpick inserted near the center comes out clean. Cool 10 minutes in pans, then remove from pans and cool completely on a wire rack. Serve with  best ever pudding sauce or Lemon Ginger Glaze
	Alternate Recipe: Original version found at AllRecipes cooking spray 1 cup brown sugar 1/4 cup molasses 1/4 cup applesauce or canned pumpkin 3/4 cup vanilla yogurt 3 eggs 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 1/2 cups shredded zucchini 3 cups all-purpose flour Preheat an oven to 325 degrees F (165 degrees C). Spray 2 9x5-inch loaf pans with cooking spray. In a large bowl, mix together the brown sugar, molasses, applesauce, vanilla yogurt, and eggs until thoroughly combined. Stir in the cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt. Gently mix in the shredded zucchini, and stir in the flour. Pour the batter into the prepared loaf pans Bake in the preheated oven until the loaves are browned and springy to the touch, 50 to 60 minutes. A toothpick inserted into the center of a loaf should come out clean. Allow to cool in pans for about 10 minutes before removing to finish cooling on racks.