Flourless Chocolate Zucchini Greek Yogurt Cake (Moist & Fudgy)

Thank you so much for stopping by today, friends! I can’t wait to share this flourless chocolate zucchini Greek yogurt cake with you. It’s the kind of recipe that sneaks veggies into dessert while still tasting like pure chocolate bliss. Moist, rich, and deeply fudgy, this cake is naturally gluten-free and protein-packed thanks to Greek yogurt and almond flour.

This cake has been a lifesaver on busy weeks when I want something indulgent yet nourishing enough to serve the kids without guilt. If you’re anything like me, you’ll fall in love with this wholesome twist on chocolate cake! 🍫🥒

And hey, before we dive in—make sure to subscribe to my recipe emails so you never miss a treat like this again.

Overview of Recipe Content

What is it?
A flourless, gluten-free chocolate zucchini cake made with almond flour, cocoa powder, Greek yogurt, and naturally sweetened with honey or maple syrup.

Why you’ll love it:

• Incredibly moist and fudgy (thanks to the zucchini!)
• Naturally gluten-free and refined sugar-free
• High in protein from Greek yogurt
• Perfect for kids, family gatherings, or even a healthier birthday cake

Taste:
Think brownie meets chocolate cake—intensely chocolatey with just the right amount of sweetness. The zucchini melts into the batter, leaving behind moisture and tenderness without tasting “veggie-like.”

Nutritional perks:

• Gluten-free and flourless
• Refined sugar-free (depending on your sweetener choice)
• High in protein
• Packed with hidden veggies

Ingredients:

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• 🥚 3 large eggs
• 🥛 1/2 cup Greek yogurt (plain, full-fat or 2%)
• 🍯 1/3 cup honey or maple syrup
• 🥄 1 tsp vanilla extract
• 🥒 1 cup finely grated zucchini (squeezed of excess water)
• 🌰 2 cups almond flour
• 🍫 1/3 cup cocoa powder
• 🧂 1 tsp baking soda
• 🧂 Pinch of salt
• 🍫 1/2 cup dark chocolate chips (optional, for extra gooeyness)

Tools you’ll need:

• Mixing bowls
• Whisk and spatula
• Box grater (for zucchini)
• 8-inch cake pan (lined with parchment)

Substitutions:

• Almond flour → hazelnut flour or oat flour
• Greek yogurt → coconut yogurt (dairy-free option)
• Honey → agave or maple syrup
• Chocolate chips → chopped nuts or dried fruit

How to Make Flourless Chocolate Zucchini Greek Yogurt Cake

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1. Prep your pan: Grease and line an 8-inch cake pan with parchment paper. Preheat oven to 350°F (175°C).
2. Whisk wet ingredients: In a large bowl, whisk eggs, Greek yogurt, honey/maple syrup, and vanilla until smooth.
3. Add zucchini: Stir in the grated and squeezed zucchini.
4. Mix dry ingredients: In another bowl, combine almond flour, cocoa powder, baking soda, and salt.
5. Combine: Slowly fold the dry mix into the wet mixture. Add chocolate chips if desired.
6. Bake: Pour into the prepared pan and bake for 30–35 minutes, until a toothpick comes out mostly clean (a little fudgy is fine!).
7. Cool & serve: Let it cool completely before slicing. Top with a dollop of Greek yogurt or dust of cocoa for presentation.

What to Serve with Flourless Chocolate Zucchini Greek Yogurt Cake

• A scoop of vanilla ice cream 🍨
• Fresh berries for balance 🍓
• A drizzle of warm peanut butter or almond butter 🥜
• Pair with coffee for breakfast (yes, cake for breakfast is a thing in my house!) ☕

Tips for Making It Perfect

• Squeeze that zucchini! Too much water will make the cake soggy.
• Don’t overbake. The fudginess is the magic—take it out once set.
• Add mix-ins. Chocolate chunks, walnuts, or even espresso powder deepen the flavor.
• Make it ahead. The cake tastes even better the next day after chilling in the fridge.

Storage Instructions

• Store in an airtight container at room temperature for 2 days.
• Refrigerate for up to 5 days (my preferred way—it gets denser and fudgier!).
• Freeze slices wrapped individually for up to 2 months.

General Information

This cake has roots in classic zucchini bread, but with a chocolate-forward twist. Zucchini is one of those “grandma’s garden veggies” that works so well in baking. I still remember my nonna grating zucchini into bread and cakes to keep them moist without butter overload. This version with Greek yogurt feels like the best of both worlds: tradition + health + chocolate indulgence.

Frequently Asked Questions

1. Can I make this dairy-free?
Yes! Use coconut yogurt instead of Greek yogurt.

2. Do I have to peel the zucchini?
Nope, keep the peel—it adds nutrients and color.

3. Can I make muffins instead of a cake?
Absolutely—just reduce baking time to 18–20 minutes.

4. Can I use coconut flour instead of almond flour?
Not directly—coconut flour absorbs much more liquid. Stick with almond flour or oat flour.

5. How do I know when it’s done?
The top should look set, and a toothpick should come out with a few moist crumbs.

Conclusion

This flourless chocolate zucchini Greek yogurt cake is proof that desserts can be both indulgent and nourishing. Fudgy, moist, and full of hidden veggies, it’s a cake you’ll feel proud to serve any day of the week.

If you loved this recipe, you’ll also adore these:

• Healthy Banana Oatmeal Pancakes
• Almond Flour Chocolate Chip Cookies
• Greek Yogurt Lemon Loaf

Until next time, happy baking! 💛

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Interactive Elements

If you make this recipe, I’d love to see it! Leave a review below or share your photo on Pinterest and tag me—I can’t wait to see your fudgy creations.

Nutritional Information (per slice, 1/10th of cake)

Calories	Protein	Carbs	Sugar	Fat	Fiber	Sodium
210	9g	18g	10g	11g	4g	120mg

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