Shortcut Chocolate Zucchini Picnic Cake Recipe
The toppings on this cake make for a decadent dessert, and if not traveling, you can add a scoop of ice cream on the side. With or without the ice cream, you’ll have no leftovers and several requests for the recipe.
1 chocolate cake mix
2 cups finely shredded zucchini
1 cup coconut
1 cup chopped pecans
2 cups semi-sweet chocolate chips
1 cup brown sugar
- Preheat oven to 350°.
- Spray a 9 x 13" baking dish with non-stick spray.
- Mix the cake mix, eggs, and zucchini until smooth; spread in the prepared pan.
- Sprinkle evenly with the coconut, then nuts, then chocolate chips.
- Sprinkle with the brown sugar, breaking it up by rubbing it through your fingers before sprinkling it over the chocolate chips.
- Carefully press the toppings down into the cake a little.
- Bake 30-35 minutes or until the cake pulls away from the sides.
- Cool thoroughly before cutting into 24 squares.
Amount Per Serving
Calories 266 Calories from Fat 109
Percent Total Calories From: Fat 41% Protein 2% Carb. 57%
Nutrient Amount per Serving
Total Fat 12 g
Saturated Fat 5 g
Cholesterol 27 mg
Sodium 153 mg
Total Carbohydrate 38 g
Dietary Fiber 0 g
Sugars 10 g
Protein 1 g
Vitamin A 2% Vitamin C 2% Calcium 0% Iron 3%
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