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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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1 h 15 m servings 509 cals
Original recipe yields 6 servings (1 pan)

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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.


  • 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

Per Serving: 509 calories; 30 g fat; 56.6 g carbohydrates; 9.8 g protein; 55 mg cholesterol; 496 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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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...

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!!