Rating: 5 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
30 mins
total:
1 hr 15 mins
Servings:
6
Yield:
1 pan
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish and set aside.

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  • Stir zucchini, apple, eggs, brown sugar, olive oil, and vanilla extract together in a bowl.

  • 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.

  • Bake in preheated oven until a tester comes out clean, about 25 minutes. Let cool before slicing.

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.

Nutrition Facts

509 calories; protein 9.8g; carbohydrates 56.6g; fat 30g; cholesterol 54.6mg; sodium 496.4mg. Full Nutrition
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