Dark and Moist Zucchini Cake

Dark and Moist Zucchini Cake

sal 21

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


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

On Sale

What's on sale near you.


  • 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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating



  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 differen...

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...

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 brea...