Dark and Moist Zucchini Cake |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 2 |
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This is a very moist and flavorful zucchini bread. It makes a great snack or breakfast because the ingredients are so nutritious. Ingredients:
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) |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
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.
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.
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