Dark and Moist Zucchini Cake

Dark and Moist Zucchini Cake

sal 20

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

Ingredients 1 h 10 m {{adjustedServings}} servings 175 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 67 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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 18

  1. 23 Ratings


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.


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.


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.