Dark and Moist Zucchini Cake Recipe - Allrecipes.com
Dark and Moist Zucchini Cake Recipe
  • READY IN ABOUT hrs

Dark and Moist Zucchini Cake

Recipe by  

"This is a very moist and flavorful zucchini bread. It makes a great snack or breakfast because the ingredients are so nutritious."

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Ingredients Edit and Save

Original recipe makes 2 - 8x4 inch loaves Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4 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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 07, 2004

This is the best zucchini bread recipe I have tried. We all liked the honey/molasses flavour, and the lightness. I have made it with currants, dried cranberries, walnuts, and pecans - a different addition each time. I keep a jar of applesauce on hand in the cupboard, and freeze the remainder once it's opened. I use the fine grater attachment on my food processor to get fine strands of zucchini.

 
Most Helpful Critical Review
Sep 02, 2003

This recipe reminded me of when I was dieting and was making food that had low or no fat in it. Even if it wasn't that good you ate it anyway because it was low in fat and it was sweet. The bread was heavy and rubbery looking. The taste was bland. I think if you added some salt(maybe about 1/2 tsp.) and more oil and maybe less applesauce you may have a better tasteing bread.

 

23 Ratings

Aug 01, 2003

I made this for my office and the two loaves were gone in minutes. I used light molasses so it was not overpowering and because I did not have plain applesauce I used chunky which actually gave it a little more texture. I used the process of Dejourger (draw out water) learned in a recipe from this site for "abby's Zuc bread" that process really made this recipe light. This was delicious and a real recipe keeper.

 
Aug 03, 2005

I was excited about this recipe because I love zucchini bread and was looking for a healthier variation. I have to admit the flavor was good, even without nuts or vanilla (which I didn't have on hand). However, even after baking for over an hour, the loaves sank and I found they were still partially raw inside. Guess my toothpick wasn't long enough! There was still enough "baked" in one loaf for me to enjoy, though.

 
Sep 20, 2002

My very first attempt at Zucchini bread and it was a big hit. My family and co-workers raved about it. Several asked for the recipe. My 1 yr old grandaughter can't seem to eat enough !! Great recipe, easy, quick and delicious.

 
Jul 28, 2008

I have made this recipe many times. Our family loves it! I did add 1/2 t. of salt to the recipe for a little extra flavor.

 
Jun 13, 2006

I followed the recipe exactly, except I made muffins. They are really good!!!

 
Aug 30, 2002

Very moist!

 

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Nutrition

  • Calories
  • 175 kcal
  • 9%
  • Carbohydrates
  • 28.4 g
  • 9%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 67 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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