Chocolate Apple Zucchini Picnic Cake

Chocolate Apple Zucchini Picnic Cake

Oxbow Farm

"Simply put, this is picnic cake: nothing fancy. No plates, forks or adornment needed. Just grab a few napkins and start cutting."
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Ingredients

1 h 15 m servings 509 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 509 kcal
  • 25%
  • Fat:
  • 30 g
  • 46%
  • Carbs:
  • 56.6g
  • 18%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 496 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish and set aside.
  2. Stir zucchini, apple, eggs, brown sugar, olive oil, and vanilla extract together in a bowl.
  3. Sift whole wheat flour, all-purpose flour, cocoa powder, baking soda, kosher salt, and baking powder together in a separate bowl; gently stir into the zucchini and apple mixture until fully incorporated. Spoon batter into prepared baking dish. Sprinkle chocolate chunks and pepitas over the batter.
  4. Bake in preheated oven until a tester comes out clean, about 25 minutes. Let cool before slicing.

Footnotes

  • Editor's Note:
  • This recipe was submitted by Blue Kale Road in collaboration with the OxBox Project: food bloggers creating delicious recipes featuring Oxbow Farm vegetables.

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