Chocolate Zucchini Greek Yogurt Cake
A moist, rich chocolate cake made even better with zucchini and Greek yogurt. Surprisingly fudgy, not too sweet, and packed with depth and tenderness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- All-purpose flour: 1 1/4 cups
- Unsweetened cocoa powder: 1/2 cup
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Granulated sugar: 3/4 cup
- Light brown sugar: 1/4 cup
- Eggs: 2 large
- Greek yogurt: 1/2 cup
- Vegetable oil: 1/3 cup
- Vanilla extract: 1 teaspoon
- Zucchini: 1 1/2 cups (grated and well-drained)
- Dark chocolate chips: 3/4 cup
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C) and grease your baking pan.
- Combine Ingredients: Whisk flour, cocoa, baking soda, and salt. In another bowl, mix sugars, eggs, yogurt, oil, and vanilla. Add zucchini.
- Prepare Your Cooking Vessel: Fold wet into dry ingredients gently. Stir in chocolate chips. Pour into the pan and smooth the top.
- Assemble the Dish: Tap the pan lightly on the counter to release air bubbles.
- Cook to Perfection: Bake 45–50 minutes until a toothpick has moist crumbs.
- Finishing Touches: Cool 10 minutes in the pan, then move to a wire rack.
- Serve and Enjoy: Slice and serve slightly warm or chilled.
Notes
- Squeeze zucchini well before mixing to avoid soggy batter.
- Use room temperature ingredients for a smooth mix.
- Don’t overmix to keep the cake tender.
- Sprinkle chocolate chips on top for a prettier finish.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
Find it online: https://dishmio.com/chocolate-zucchini-greek-yogurt-cake/