Description
A rich, moist chocolate cake made with shredded zucchini and Greek yogurt for a secretly healthy twist. Packed with antioxidants, protein, and fiber, this wholesome dessert satisfies your sweet tooth without the sugar crash. Perfect for health-conscious eaters, picky kids, or anyone looking to use up extra zucchini!
Ingredients
Dry Ingredients:
1 ½ cups (180g) whole wheat pastry flour (or all-purpose)
½ cup (50g) unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp sea salt
½ tsp ground cinnamon
Wet Ingredients:
2 large eggs (or flax eggs for vegan option)
1 cup (240g) plain Greek yogurt
½ cup (120ml) pure maple syrup or honey
¼ cup (60ml) melted coconut oil
2 tsp vanilla extract
Mix-ins:
1 ½ cups (180g) shredded zucchini, squeezed dry
¾ cup (130g) chopped dark chocolate (70% cocoa or higher)
½ cup (60g) chopped walnuts (optional)
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Shred the zucchini using the large holes of a box grater. Wrap it in a clean kitchen towel and squeeze out excess moisture
Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
Mix wet ingredients: In another bowl, whisk the eggs until frothy. Add yogurt, maple syrup (or honey), coconut oil, and vanilla. Whisk until smooth.
Combine: Add wet ingredients to dry ingredients and gently fold with a spatula until just combined.
Fold in zucchini and chocolate chunks. Add walnuts if using.
Bake: Pour batter into the prepared pan. Smooth the top and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Serve: Dust with cocoa powder, drizzle with melted chocolate, or top with Greek yogurt whipped cream.
Notes
To make gluten-free: Use a 1:1 gluten-free flour blend and add ½ tsp xanthan gum if your blend doesn’t already include it.
To make dairy-free: Substitute coconut yogurt for Greek yogurt and ensure the chocolate is dairy-free.
Lower sugar option: Use ⅓ cup maple syrup and add 1–2 tbsp unsweetened applesauce to maintain moisture.
Muffin version: Divide batter into 12 muffin cups and bake for 18–22 minutes.
For extra moisture: Replace ¼ cup flour with almond flour.
Flavor twist: Add espresso powder or orange zest for variations.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg
Keywords: healthy chocolate cake, zucchini cake, Greek yogurt dessert, hidden veggie dessert, chocolate zucchini cake