Perfect for Summer: Easy and Healthy Chocolate Apple Zucchini Cake
Embark on a delightful culinary journey with a cake that’s tailor-made for carefree outdoor feasts: the Chocolate Apple Zucchini Cake. Uncomplicated yet utterly irresistible, this cake is a testament to the joy of simple pleasures. Its rustic charm lies not just in the ingredients—fresh zucchini, crisp apples, and rich chocolate—but in the ease with which it can be enjoyed: no plates or forks required, just a hearty appetite and a few napkins.
Table of Contents
Wholesome Indulgence: Chocolate Apple Zucchini Cake Recipe
Notes on Ingredients
- Zucchini and Apple: These provide moisture and a subtle sweetness, reducing the need for excess fat and sugar. Shred them finely for a seamless texture.
- Whole Wheat and All-Purpose Flour: The blend of flours gives the cake a hearty texture without weighing it down, making it satisfying yet light enough for a picnic dessert.
- Cocoa Powder and Chocolate Chunks: Unsweetened cocoa powder adds deep chocolate flavors, while semi-sweet chocolate chunks create pockets of gooey goodness.
- Pepitas: These add a delightful crunch, contrasting beautifully with the softness of the cake.
How to Make Chocolate Apple Zucchini Cake
- Prepare Your Ingredients: Shred the zucchini and apple, and gather your remaining ingredients to keep the process smooth and enjoyable.
- Mix Wet Ingredients: Combine the zucchini, apple, beaten eggs, brown sugar, olive oil, and vanilla extract in a bowl, mixing until just combined.
- Sift and Mix Dry Ingredients: In another bowl, sift together the flours, cocoa powder, baking soda, salt, and baking powder. Gradually stir these into the wet mixture to avoid lumps.
- Bake the Cake: Pour the batter into a greased 8×8-inch baking dish, sprinkle with chocolate chunks and pepitas, and bake at 350°F until a tester comes out clean.
- Cool and Serve: Allow the cake to cool before slicing to ensure it holds together well when eaten by hand.
How to Serve Chocolate Apple Zucchini Cake
This cake shines in its simplicity. Serve it as is, cut into generous squares. The robust flavors and textures make it perfect alone, or you can pair it with a dollop of whipped cream or a scoop of vanilla ice cream for a more decadent treat. Remember, the idea is to enjoy this cake without the fuss—perfect for lazy afternoons in the park or a quick treat after a community game.
How to Store Chocolate Apple Zucchini Picnic Cake
Wrap leftover cake pieces tightly in plastic wrap or place them in an airtight container. They will stay fresh at room temperature for a day or two, or in the refrigerator for up to a week. For longer storage, freeze the cake slices on a baking sheet before transferring them to a freezer-safe bag or container, allowing you to enjoy a piece of picnic perfection anytime.
Nutrition information
| Nutrient | Amount per serving | % Daily Value |
|---|---|---|
| Calories | 482.31 kcal | 24% |
| Total Fat | 26.73 g | 38% |
| Carbs | 55.58 g | 21% |
| Sugars | 28.18 g | 31% |
| Protein | 7.94 g | 16% |
| Sodium | 396.34 mg | 20% |
| Fiber | 5.07 g | 18% |
| Saturated Fat | 5.97 g | 30% |
| Trans Fat | 0.01 g | – |
| Monounsaturated Fat | 15.41 g | – |
| Polyunsaturated Fat | 3.72 g | – |
| Cholesterol | 55.32 mg | 18% |
| Calcium | 73.08 mg | 9% |
| Magnesium | 75.53 mg | 20% |
| Potassium | 304.07 mg | 9% |
| Iron | 3.83 mg | 27% |
| Zinc | 1.5 mg | 15% |
| Phosphorus | 206.77 mg | 30% |
| Vitamin A | 50.33 mcg | 6% |
| Vitamin C | 4.66 mg | 6% |
| Thiamin B1 | 0.18 mg | 16% |
| Riboflavin B2 | 0.2 mg | 14% |
| Niacin B3 | 2.21 mg | 14% |
| Vitamin B6 | 0.13 mg | 9% |
| Folic Acid B9 | 52.16 mcg | 26% |
| Vitamin B12 | 0.13 mcg | 5% |
| Vitamin D | 0.3 mcg | 6% |
| Vitamin E | 3.15 mg | 26% |
| Vitamin K | 13.38 mcg | 18% |
* Percent Daily Values based on a 2,000 calorie diet.
FAQs ABOUT Chocolate Apple Zucchini Picnic Cake
Can I make Chocolate Apple Zucchini Cake gluten-free?
Yes, substitute the wheat flours with your preferred gluten-free flour mix.
Can I use different nuts or seeds?
Absolutely! While pepitas add a lovely texture and flavor, feel free to experiment with walnuts, almonds, or sunflower seeds.
How do I know when the cake is perfectly baked?
The cake is done when a tester inserted in the center comes out clean and the edges start pulling away from the sides of the pan.
Can you bake a cake with olive oil instead of butter?
Absolutely, olive oil is a great alternative to butter in baking. It adds moisture and has a light flavor that works well in cakes like the Chocolate Apple Zucchini Cake.
How can I make a dessert healthier?
Incorporate fruits and vegetables, like apples and zucchini, use whole wheat flour, and opt for natural sweeteners like brown sugar to make desserts healthier without sacrificing flavor.
Chocolate Apple Zucchini Picnic Cake
Ingredients
- 1 cup shredded zucchini
- 1 cup shredded apple
- 2 eggs lightly beaten
- ¾ cup brown sugar
- ½ cup olive oil
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- ½ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 ¼ teaspoons baking soda
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ½ cup semi-sweet chocolate chunks
- ½ cup pepitas raw pumpkin seeds
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8-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.
nice delicious