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No eggs, no butter and no oil! You only need 4 ingredients for this healthy, low calorie Greek Yogurt Chocolate Zucchini Cake! Best of all, this cake is 100% kid-approved!

Slice of zucchini cake with bite on a spoon

It’s zucchini season, right?! When I shared my delicious recipe for savory Zucchini Pie last week, I promised that I would also be sharing a sweet way to enjoy summer’s most prolific green veggie…and here it is!

It’s amazing how creative I can become when I’m staring at a countertop full of zucchini (from my own garden AND from my neighbor’s garden). I have been tossing it into everything! Including cake.????

Fork sticking into a slice of zucchini cake

How to make Zucchini Cake:

In addition to zucchini, this recipe only calls for 3 other ingredients…all of which are pantry staples in my home. I threw this together on a whim, but my little experiment turned out so well that I decided to share it here!

You’ll need:

  • Zucchini
  • Chocolate cake mix
  • Plain Greek-style yogurt
  • Milk

4 ingredients for chocolate zucchini cake

First, grate the zucchini. I like to use a fine grater so that the zucchini bakes right into the cake and is undetectable in the finished product. It adds moisture, but nothing else! If you like more texture in your cake, you can use a larger grate to shred your zucchini.

Grated zucchini on a cutting board

Wrap the grated zucchini in a dish towel and squeeze out most of the liquid.

Grated zucchini in a dish towel

Then you simply combine the ingredients in a large bowl.

chocolate cake batter in a green bowl

Transfer the cake batter to a 9 x 13-inch dish.

Cake batter in a glass baking dish

Bake at 350 degrees for about 30 minutes, and then allow the cake to cool on a wire rack for about 2 hours.

Serving zucchini cake bars on a spatula

Slice the cake into 12 large squares (each will have about 150 calories) or into 16 medium squares (each will have about 100 calories)!

Bite of chocolate zucchini cake on a fork

What to serve with Zucchini Cake:

I like to keep the cake healthy and light, so I haven’t added a frosting here. This means that you can enjoy cake for breakfast or a mid-morning snack without too much of a sugar rush!

For dessert, there are a few easy options that go well with the cake:

  • Top each slice with a dollop of whipped cream and a few rainbow sprinkles
  • Pair the cake with a scoop of vanilla ice cream and a drizzle of chocolate or caramel syrup
  • Add your own store-bought chocolate or vanilla frosting, or make a zucchini cake with cream cheese frosting by using the cream cheese frosting from this recipe.

Vanilla ice cream and chocolate syrup on top of zucchini cake

Cook’s Tips and Recipe Variations:

  • Mix up the flavors! Use a lemon cake mix to make a Lemon Zucchini Cake or a white cake mix to make a White Zucchini Cake. Spice cake would also be delicious!
  • Make your zucchini cake with chocolate chips, or stir in chopped walnuts or pecans.
  • Add your own store-bought chocolate or vanilla frosting, or make a zucchini cake with cream cheese frosting by using the cream cheese frosting from this recipe.
  • I like to use a fine grater so that the zucchini bakes right into the cake and is undetectable in the finished product. It adds moisture, but nothing else! If you like more texture in your cake, you can use a larger grate to shred your zucchini.
  • Make sure to use a dish towel to squeeze excess liquid from your grated zucchini. This will prevent the cake from being dense and flat after baking.
  • Top each slice with a dollop of whipped cream and a few rainbow sprinkles
  • Pair the cake with a scoop of vanilla ice cream and a drizzle of chocolate or caramel syrup

Chocolate Zucchini cake with text overlay

More easy cake recipes that you might enjoy:

Slice of zucchini cake with bite on a spoon

Greek Yogurt Chocolate Zucchini Cake

5 from 4 votes
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings 12 slices (or 16 smaller slices)
Calories 158.8 kcal
This healthy Chocolate Zucchini Cake is an easy dessert recipe with just 4 ingredients and 10 minutes of prep!

Ingredients
  

  • 1 (15.25 ounce) box chocolate cake mix
  • 1 cup plain Greek yogurt (I used nonfat here, but any variety will work)
  • 1 cup milk (I used 2% milk, but any variety will work -- including almond milk or other dairy-free milk)
  • 1 cup finely-shredded zucchini
  • Optional: vanilla ice cream, whipped cream, and/or sprinkles for serving

Instructions

  • Preheat oven to 350 degrees for shiny metal or glass pans, or 325 degrees for dark or nonstick pans. Spray a 13-inch x 9-inch baking dish with cooking spray and set aside.
  • Wrap grated zucchini in a dish towel and wring out most of the liquid. Set aside.
  • Combine dry cake mix, yogurt and milk in a large bowl. Stir with a wooden spoon or spatula until completely combined. Fold in zucchini.
  • Spread batter evenly in prepared pan.
  • Bake in the oven for approximately 30 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow to cool slightly in pan before cutting and serving.

Notes

  • Mix up the flavors! Use a lemon cake mix to make a Lemon Zucchini Cake or a white cake mix to make a White Zucchini Cake. Spice cake would also be delicious!
  • Make your zucchini cake with chocolate chips, or stir in chopped walnuts or pecans.
  • Add your own store-bought chocolate or vanilla frosting, or make a zucchini cake with cream cheese frosting by using the cream cheese frosting from this recipe.
  • I like to use a fine grater so that the zucchini bakes right into the cake and is undetectable in the finished product. It adds moisture, but nothing else! If you like more texture in your cake, you can use a larger grate to shred your zucchini.
  • Make sure to use a dish towel to squeeze excess liquid from your grated zucchini. This will prevent the cake from being dense and flat after baking.
  • Top each slice with a dollop of whipped cream and a few rainbow sprinkles
  • Pair the cake with a scoop of vanilla ice cream and a drizzle of chocolate or caramel syrup

Nutrition

Serving: 1/12 of the cakeCalories: 158.8kcalCarbohydrates: 5.4gProtein: 3gFat: 1.7gSaturated Fat: 1.5gCholesterol: 1.7mgSodium: 337.9mgPotassium: 75.1mgFiber: 0.3gSugar: 17g
Keyword: chocolate zucchini cake, healthy zucchini cake, zucchini cake
Course: Dessert
Cuisine: American
Author: Blair Lonergan

This recipe was originally published in July, 2015. It was updated in July, 2019.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. I think I would devour this cake just like your sons, did! I love how moist and full of flavor this looks, Blair! I always try to sneak in some greek yogurt whenever I can in baking, so this is just perfect. Pinned!

  2. I’m always game for a “healthy” dessert! I mean what better way to eat your veggies than in a piece for chocolate cake. It’s a double win!

  3. L.O.V.E!! Chocolate cake + Zucchini = best combo ever! I absolutely love how easy it is to make, and how decadent it looks! Gotta make this cake happen in my life asap!! 🙂 Pinned!

  4. 5 stars
    This looks AMAZING! I have a similar cake linked up but a lemon cake mix and greek yogurt. I love chocolate though. This is a keeper for sure 🙂

  5. Thank you for the beautiful recipe
    I can replace the premix for cakes with someone else will fix it I ?? Good morning from GREECE

  6. 5 stars
    I made this today and it is SO good !! I used a yellow cake mix and added whey protein,chopped walnuts and dark chocolate chips. Delicious! I will be making it again!

    1. That’s awesome, Christine! Now I’m craving it again! I might have to make YOUR version this weekend. Love the idea of adding the protein powder and the chocolate chips to a yellow cake mix!

  7. 5 stars
    This is my second time making this terrific cake…spice this time. The chocolate one was heavenly and sooo moist…I didn’t have greek yogurt so I used sour cream…worked out beautifully! YUM!