A picnic cake is a cake with a topping rather than frosting that can be easily transported on a picnic. Generally the topping on picnic cakes isn’t gooey or messy like frosting. They come in all flavors with dozens of variations of toppings. The cake portion can be made from scratch or in the case of the following Shortcut Chocolate Zucchini Picnic Cake, can be made quickly with a cake mix. A bonus is that this cake uses zucchini to make it very moist; the zucchini is virtually impossible to detect once it’s baked, so it’s a way to add some vegetable nutrition to dessert. Don’t get the wrong idea that this cake is healthy, however, but just remember it has a few hidden healthy components.

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.

24 Servings

1 chocolate cake mix
3 eggs
2 cups finely shredded zucchini

1 cup coconut
1 cup chopped pecans
2 cups semi-sweet chocolate chips
1 cup brown sugar

1. Preheat oven to 350°.
2. Spray a 9 x 13" baking dish with non-stick spray.
3. Mix the cake mix, eggs, and zucchini until smooth; spread in the prepared pan.
4. Sprinkle evenly with the coconut, then nuts, then chocolate chips.
5. Sprinkle with the brown sugar, breaking it up by rubbing it through your fingers before sprinkling it over the chocolate chips.
6. Carefully press the toppings down into the cake a little.
7. Bake 30-35 minutes or until the cake pulls away from the sides.
8. 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%