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Chocolate Zucchini Greek Yogurt Cake

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A moist, rich chocolate cake made even better with zucchini and Greek yogurt. Surprisingly fudgy, not too sweet, and packed with depth and tenderness.

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

  1. Preheat Your Equipment: Preheat oven to 350°F (175°C) and grease your baking pan.
  2. Combine Ingredients: Whisk flour, cocoa, baking soda, and salt. In another bowl, mix sugars, eggs, yogurt, oil, and vanilla. Add zucchini.
  3. Prepare Your Cooking Vessel: Fold wet into dry ingredients gently. Stir in chocolate chips. Pour into the pan and smooth the top.
  4. Assemble the Dish: Tap the pan lightly on the counter to release air bubbles.
  5. Cook to Perfection: Bake 45–50 minutes until a toothpick has moist crumbs.
  6. Finishing Touches: Cool 10 minutes in the pan, then move to a wire rack.
  7. 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

Keywords: Chocolate, Zucchini, Greek Yogurt, Cake, Moist, Dessert, Easy

Find it online: https://dishmio.com/chocolate-zucchini-greek-yogurt-cake/