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!
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.????
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
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.
Wrap the grated zucchini in a dish towel and squeeze out most of the liquid.
Then you simply combine the ingredients in a large bowl.
Transfer the cake batter to a 9 x 13-inch dish.
Bake at 350 degrees for about 30 minutes, and then allow the cake to cool on a wire rack for about 2 hours.
Slice the cake into 12 large squares (each will have about 150 calories) or into 16 medium squares (each will have about 100 calories)!
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.
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
More easy cake recipes that you might enjoy:
- Oreo Poke Cake
- Hummingbird Cake
- Coca Cola Cake
- Italian Love Cake
- Coconut Cream Cake
- Watergate Cake
- Strawberry Bundt Cake
- Chocolate Chip Bundt Cake
- Pumpkin Cake with Yellow Cake Mix
- Easy Pineapple Upside Down Cake with Cake Mix
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Greek Yogurt Chocolate Zucchini Cake
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
This recipe was originally published in July, 2015. It was updated in July, 2019.
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!
Thanks, Gayle!!
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!
Totally agree, Jen! Veggies hidden in chocolate is always the answer!
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!
Thanks, Anna! I totally agree — chocolate and zucchini are a match made in heaven!
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 🙂
4 ingredients, healthy, and yummy all in one!!Sign me up for this recipe!! Amazing Blair!!
Cathy
Hah! Thanks, Cathy! I’m all about EASY and CHOCOLATE. 🙂
Thank you for the beautiful recipe
I can replace the premix for cakes with someone else will fix it I ?? Good morning from GREECE
Yes, Irini!! It’s always best when someone else makes it! 🙂
thank you
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!
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!
Cake was a hit at my group meeting! I love it that it tasted so “healthy”!
Yay! Glad that you liked it, Thao! 🙂
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!
Great!! I’m so glad that it was a hit, Laurie. Thanks for letting me know!