Dark and Moist Zucchini Cake recipe

2 servings

2 eggs

1/4 cup vegetable oil

3/4 cup applesauce

1 1/2 cups brown sugar

2 teaspoons vanilla extract

3 1/2 cups shredded zucchini

1 tablespoon molasses

1 tablespoon honey

4 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon baking powder

2 1/4 teaspoons ground cinnamon

3/4 cup chopped pecans (optional)

Preheat oven to 350 degrees F (175 degrees C).

Grease two 8x4 inch loaf pans.

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.

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.