- 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.
08/19/2019
recipepes.com
dark and moist zucchini cake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
