Quick Chocolate Zucchini Picnic Cake
Yield
1 cakePrep
10 minCook
50 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, devils food
|
|
| 1 | package |
instant pudding mix, chocolate
|
|
| 4 | large |
eggs
|
|
| ¼ | cup |
vegetable oil
|
|
| 3 | cups |
zucchini
shredded |
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
orange zest
grated |
|
| ½ | cup |
coconut
flakes |
*
|
| ½ | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, devils food
|
|
| 1 | package |
instant pudding mix, chocolate
|
|
| 4 | large |
eggs
|
|
| 59 | ml |
vegetable oil
|
|
| 7.1E+2 | ml |
zucchini
shredded |
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
orange zest
grated |
|
| 118 | ml |
coconut
flakes |
*
|
| 118 | ml |
walnuts
chopped |
|
Directions
Preheat oven to 350℉ (180℃).
In a large bowl, beat cake mix, pudding mix, eggs, oil, zucchini, cinnamon, and orange zest with an electric mixer on medium speed, 3 to 4 minutes, until fluffy and thoroughly blended.
Stir in coconut and walnuts.
Turn into a greased and floured 9x13-inch baking pan.
Bake 40 to 45 minutes, or until a cake tester inserted in center comes out clean.
Let cake cool in pan.
Sprinkle powdered sugar over top before serving.
