Description
This fudgy flourless chocolate zucchini Greek yogurt cake is gluten-free, moist, and naturally sweetened. Made with almond flour, cocoa, zucchini, and protein-rich Greek yogurt, it’s indulgent yet wholesome.
Ingredients
3 large eggs
1/2 cup Greek yogurt
1/3 cup honey or maple syrup
1 tsp vanilla extract
1 cup grated zucchini (squeezed dry)
2 cups almond flour
1/3 cup cocoa powder
1 tsp baking soda
Pinch of salt
1/2 cup dark chocolate chips (optional)
Instructions
1. Preheat oven to 350°F (175°C) and line an 8-inch cake pan.
2. Whisk together eggs, Greek yogurt, honey/maple syrup, and vanilla.
3. Stir in grated zucchini.
4. Mix almond flour, cocoa powder, baking soda, and salt in another bowl.
5. Fold dry ingredients into wet, then add chocolate chips.
6. Pour batter into prepared pan and bake 30–35 minutes.
7. Cool completely before slicing and serving.
Notes
For dairy-free, swap Greek yogurt with coconut yogurt.
For extra richness, top with melted chocolate or nut butter drizzle.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 70mg