Decadent Chocolate Zucchini Greek Yogurt Cake (Moist, Fudgy & Guilt-Free!)

Thank you so much for stopping by today! I’m beyond excited to share this Chocolate Zucchini Greek Yogurt Cake recipe with you—it’s one of those desserts that feels indulgent yet secretly sneaks in a dose of veggies. I mean, who doesn’t love a fudgy, rich chocolate cake that you can enjoy without guilt?

This cake combines the natural moisture of zucchini with the tangy creaminess of Greek yogurt to create a chocolate lover’s dream. Each bite is melt-in-your-mouth fudgy, with just the right balance of sweetness. It’s the kind of cake you’ll want to make on repeat, whether for family gatherings, potlucks, or simply when those chocolate cravings hit.

If you love recipes like this, don’t forget to subscribe to my email list so you never miss a new treat from my kitchen!

Overview of Recipe Content

This Chocolate Zucchini Greek Yogurt Cake is a healthier twist on traditional chocolate cake—without compromising on taste or texture.

• What It Is: A moist, fudgy chocolate cake made with almond flour (or all-purpose flour), shredded zucchini, and Greek yogurt.
• Perfect For: Birthdays, weeknight desserts, coffee breaks, or even breakfast (yes, cake for breakfast—why not?).
• Why You’ll Love It:
  • Extra moist without being dense.
  • Naturally sweetened with honey or maple syrup.
  • Packed with hidden veggies—great for picky eaters.
  • High in protein from Greek yogurt.
• Flavor & Texture: Rich, chocolatey, fudgy, with a tender crumb. The zucchini disappears into the batter, leaving only its moisture behind.
• Health Benefits: Zucchini adds fiber, Greek yogurt adds protein and probiotics, and using honey or maple syrup keeps it refined-sugar-free.
• Seasonal Relevance: Perfect for late summer when zucchini is abundant, but delicious year-round.

Ingredients You’ll Need

PIN IT

• 1 cup finely shredded zucchini (moisture lightly squeezed out)
• ½ cup (85g) dark chocolate chips or chopped chocolate
• ¾ cup (180g) plain Greek yogurt
• ¼ cup (60ml) melted coconut oil or unsalted butter
• ⅓ cup (80ml) honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup (90g) almond flour (or all-purpose flour)
• ⅓ cup (40g) unsweetened cocoa powder
• 1 tsp baking soda
• ¼ tsp salt

Tools You’ll Need

• Mixing bowls
• Whisk & spatula
• Box grater (for zucchini)
• 8×8-inch baking pan or loaf pan
• Parchment paper

Substitutions & Additions

• Flour: Swap almond flour for oat flour or gluten-free 1:1 flour.
• Sweetener: Use coconut sugar instead of honey/maple syrup.
• Oil: Avocado oil works great.
• Add-ins: Chopped walnuts, pecans, or extra chocolate chunks.
• Frosting Option: Spread with Greek yogurt chocolate ganache for extra indulgence.

How to Make Chocolate Zucchini Greek Yogurt Cake

PIN IT

1. Prep the Zucchini: Shred the zucchini finely using a box grater. Lightly squeeze out excess moisture with a paper towel—don’t overdo it, you want some moisture left.
2. Melt Chocolate: In a small bowl, melt the chocolate chips until smooth (microwave in 20-second bursts, stirring in between).
3. Mix Wet Ingredients: In a large mixing bowl, whisk together Greek yogurt, melted coconut oil, honey/maple syrup, eggs, and vanilla until smooth. Stir in the melted chocolate.
4. Add Dry Ingredients: Sift in almond flour, cocoa powder, baking soda, and salt. Mix until just combined.
5. Fold in Zucchini: Gently fold the shredded zucchini into the batter. It will look thick and rich.
6. Bake: Pour the batter into a parchment-lined baking pan. Bake at 350°F (175°C) for 25–30 minutes, until a toothpick comes out with moist crumbs.
7. Cool & Enjoy: Let the cake cool slightly before slicing. Enjoy warm or chilled!

Kitchen tip from my Nonna: Always taste the batter before baking—it’s the best way to adjust sweetness if you like things extra chocolatey.

What to Serve with Chocolate Zucchini Greek Yogurt Cake

• A scoop of vanilla ice cream.
• A dollop of whipped cream with fresh berries.
• A drizzle of warm peanut butter or almond butter.
• Hot coffee or a cold glass of milk (my favorite combo!).

Tips for Making It Perfect

• Don’t over-squeeze the zucchini; a little moisture keeps the cake fudgy.
• Let the cake rest before slicing—it sets as it cools.
• Use good-quality cocoa and dark chocolate for the richest flavor.
• If using almond flour, avoid overmixing to keep it fluffy.

Storage Instructions

• Room Temp: Keep in an airtight container up to 2 days.
• Fridge: Lasts 5 days chilled.
• Freezer: Slice and freeze individually wrapped pieces for up to 2 months. Reheat in the microwave for 20–30 seconds.

General Information

Did you know zucchini is often used in baking for its moisture-retaining properties? It’s like nature’s built-in cake softener! This cake is a modern American twist on classic chocolate bakes—healthier, lighter, and perfect for families.

Frequently Asked Questions

Can I taste the zucchini?
Nope! It completely disappears into the chocolate goodness.

Can I make this dairy-free?
Yes, use dairy-free yogurt and vegan chocolate.

Can I double the recipe?
Absolutely! Just use a 9×13-inch pan and bake slightly longer.

Do I need to peel the zucchini?
No, just wash and grate—skin and all.

Can I frost it?
Yes! Try a chocolate Greek yogurt frosting or cream cheese glaze.

Conclusion

This Chocolate Zucchini Greek Yogurt Cake is proof that dessert can be wholesome and indulgent at the same time. Moist, fudgy, chocolatey, and secretly packed with veggies—it’s a win all around.

If you loved this recipe, you might also enjoy:

• Protein Cookie Dough
• Banana Oatmeal Muffins
• Fluffy Protein Pancakes
• Healthy Carrot Cake Bars
• Chocolate Protein Smoothie

Interactive Elements

PIN IT

I’d love to see your recreations! Leave a comment below with your thoughts, and share a photo on Pinterest at Poulef Recipes. Tag me for a chance to be featured!

Nutritional Information (per serving, based on 9 servings)

Calories	Protein	Carbs	Sugar	Fat	Fiber
210	7g	22g	12g	11g	3g

Print