Zingerbread

• 3 cups grated zucchini
• 1 tsp. salt
• 2 cups whole wheat flour
• 1 cup unbleached white flour
• 4 tsp. ground ginger
• 2 tsp. baking soda
• 2 tsp. ground cinnamon
• ¼ tsp. ground allspice
• ¼ tsp. ground nutmeg
• 1 cup (2 stick) unsalted butter (preferably organic), softened
• ¾ cup packed light brown sugar
• ¾ cup light unsulfured molasses
• 2 large eggs
• 1 cup hot brewed coffee
• ½ cup chopped crystallized ginger (optional)

1. Combine the zucchini and salt in a colander. Toss to mix and set aside to drain for 30 minutes.
2. Preheat the oven to 350°F. Butter and flour a 9x13 baking dish.
3. Whisk together the flour, ginger, baking soda, cinnamon, all-spice, and nutmeg in a medium-sized mixing bowl.
4. In a large mixing bowl, cream together the butter and sugar. Add the eggs one at a time, and beat until well-combined. Add the molasses and beat well; the mixture will appear curdled.
5. Squeeze the zucchini to remove any excess moisture and add to the bowl. Mix to combine. Add the flour mixture alternately with the coffee, mixing just until combined. If you choose to use it, add the crystallized ginger. Pour the batter into the prepared pan.
6. Bake for 30 to 35 minutes, until the top springs back when lightly touched and a tester inserted near the center comes out clean.