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My review
Chocolate Apple Zucchini Picnic Cake
53
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 509Original recipe yields 6 servings (1 pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish and set aside.
- 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.
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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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Reviews
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6/20/2018
I doubled the recipe & made alterations to the recipe - using 1/2 olive oil & 1/2 coconut oil & added 1 Teaspoon cinnamon, 1 cup pecans to topping and 1 cup dark choc chips with the 85% dark ch...
6/11/2018
Made over a campfire! Took a longer time to prepare (about an hour at the fire's edge, turning it every now and again), but it made a perfect surprise camping birthday cake for a friend! Added ...
4/13/2017
I did not use the pumpkin seeds. This recipe was so easy. If I made this again I would let it bake a tad longer and fold the chocolate chips into the batter instead of just having them on top. I...
2/9/2017
I left out the pumpkin seeds. I had some crushed pineapple in whipped cream icing that I used up for the cake, just loved the taste... and so healthy!!