Dark and Moist Zucchini Cake Recipe
- 2 eggs
- ¼ cup vegetable oil
- ¾ cup applesauce
- 1 ½ cups brown sugar
- 2 teaspoons vanilla extract
- 3 ½ cups shredded zucchini
- 1 tablespoon molasses
- 1 tablespoon honey
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 2 ¼ teaspoons ground cinnamon
- ¾ cup chopped pecans (optional)
step 1: Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
step 2: In a medium bowl, beat together the eggs with the oil. Stir in the applesauce, brown sugar, vanilla, molasses, and honey. Combine the flour, baking soda, baking powder, and cinnamon; combine with applesauce mixture until just moistened. Finally, stir in the zucchini and nuts. Divide the batter evenly between the prepared pans.
step 3: Bake for 1 hour in preheated oven, or until a toothpick inserted comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.