Oxbow Farm & Conservation Center

Chocolate zucchini cake (300x200)

Chocolate Apple Zucchini Picnic Cake

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

Makes 1 8×8 inch cake

This recipe was submitted by Blue Kale Road in collaboration with the OxBox Project,  food bloggers creating delicious recipes featuring Oxbow vegetables.


  • 1 C (packed) shredded zucchini
  • 1 C (packed) shredded apples
  • 2 eggs. lightly mixed
  • 3/4 C brown sugar
  • 1/2 C olive oil
  • 1 tsp vanilla
  • 1 C whole wheat flour
  • 1/2 C all-purpose flour
  • 2 Tbsp unsweetened cocoa powder
  • 1/2 tsp kosher salt
  • 1 1/4 tsp baking soda
  • 1/2 tsp baking powder baking powder
  • 1/2 C chocolate chunks
  • 1/2 C raw pepitas

  • Preheat the oven to 350 degrees.  Butter an 8×8 inch cake pan and set aside.

    In a large mixing bowl, stir together the zucchini, apples, eggs, brown sugar, olive oil and vanilla.

    In a smaller bowl, sift together the flours, cocoa powder, salt, baking soda and baking powder.  Gently stir this mixture into the zucchini and apple mixture until mixed.

    Spoon the batter into the prepared cake pan.  Sprinkle the chocolate chunks and pepitas over the top.  Bake for 25 minutes, until a tester comes out clean.  Let cool before slicing.