Quick Chocolate Zucchini Picnic Cake

Chocolate Zucchini Picnic Cake

When the garden won’t stop handing you zucchini in July and you need a cake that travels without fuss, this quick chocolate zucchini picnic cake earns its keep. The devil’s food cake mix base gets hacked into something richer and moister with an entire box of chocolate pudding mix stirred right into the batter, three cups of shredded zucchini for tenderness, and a handful of coconut and walnuts for chew.

The zucchini basically disappears, as it does in the best chocolate zucchini cakes. What you taste is deep cocoa, a hint of cinnamon and orange zest brightening the background, and that unmistakable fudgy crumb that only comes from using pudding mix as a secret weapon.

This one skips frosting entirely. A dusting of powdered sugar over the top is all it needs, which makes it exactly the kind of cake that survives a drive to the park or a three-hour wait on the potluck table.

Bake in a 9×13 pan for maximum portability. Cut into squares and you’re done.

Kitchen Tips

• Do not squeeze out the zucchini’s moisture; this cake relies on it for its signature damp, fudgy texture.
• Shred zucchini on the large holes of a box grater for the best crumb; finely grated zucchini can turn the batter pasty.
• Let the cake cool completely in the pan before dusting with powdered sugar; warm cake melts the sugar into a gummy mess.
• Toast the walnuts and coconut in a dry skillet before folding in for extra nuttiness.

Variations

• Stir in a cup of chocolate chips for even more chocolate intensity.
• Skip the coconut and walnuts and add a teaspoon of instant espresso powder for a mocha version.
• Swap orange zest for lemon and add a sprinkle of poppy seeds for a fresh summer twist.