Preheat your oven to 350°F (175°C) and prepare two loaf pans by coating them with nonstick spray and lining the bottoms with parchment paper.

In a mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and kosher salt until well combined.

In a stand mixer, blend brown sugar and blackstrap molasses until smooth, scraping down the sides as needed.

Slowly add neutral oil to the mixture while mixing until it becomes silky and cohesive.

Incorporate the beaten eggs and mix on low until glossy and thick.

Gradually mix the dry ingredients into the wet ingredients in two additions until just combined.

Slowly mix in boiling water until the batter is thin and smooth.

Gently fold in the lemon zest.

Divide the batter between the prepared loaf pans, filling each about two-thirds full, and bake for 1 hour or until a skewer comes out clean.

Cool the loaves in the pans for 10 minutes before transferring them to a wire rack to cool completely.