Dark And Moist Zucchini Cake - cooking recipe

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)
Preparation
    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.

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