This is a very moist and flavorful zucchini bread. It makes a great snack or breakfast because the ingredients are so nutritious.
Dark and Moist Zucchini Cake
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)
1 Preheat oven to 350 degrees F (175 degrees C). Grease two 8×4 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.