Dark and Moist Zucchini Cake recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 2 eggs ¼ cup vegetable oil ¾ cup applesauce 1 ½ cups brown sugar 2 teaspoons vanilla extract 3 ½ cups shredded zucchini 1 tablespoon molasses 1 tablespoon honey 4 cups all-purpose flour 1 teaspoon baking soda ¼ teaspoon baking powder 2 ¼ teaspoons ground cinnamon ¾ cup chopped pecans
Nutrition Info
- 175 caloriescarbohydrate: 28.4 gcholesterol: 15.5 mgfat: 5.6 gfiber: 1.3 gprotein: 3.3 gsaturatedFat: 0.7 gservingSize: -sodium: 67.4 mgsugar: 11.3 gtransFat: : -unsaturatedFat: : -
Directions Dark and Moist Zucchini Cake
Directions
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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.