Pioneer Woman at Heart

I happened to be thumbing through a book I got for free at the library, and found a recipe for a healthier zucchini cake.  Although the book had outdated information on healthy eating, some of the recipes looked good enough to try ( Foods that Heal , by Maureen Salaman and James F. Scheer, © 1989) I had purchased blackstrap molasses from my last trip to Amish country (where it has been the only location to find it other than on the internet). Hubby's co-worker shared two large zucchini's with us, so I made the cake to try, and shredded the remaining zucchini for freezing.   The only thing I forgot to buy to finish this cake, was the slivered almonds.  Tip:  One of my daughter's suggested simply sprinkling chopped almonds on it next time. Zucchini Cake 2 1/2 cups whole wheat flour 2 cups zucchini, grated 1 c. slivered almonds 1 c.  apricots, chopped 1 lime (or lemon) 1 c. safflower oil (cold press) 1 c. honey 1/2 c. blackstrap mol...