Dark and Moist Zucchini Cake

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

Preheat oven to 350 degrees F (175 degrees C). Grease two 8×4 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.