Dark and Moist Zucchini Cake

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

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.