For a unique and tasty dessert, make this Chocolate Zucchini Cake with Greek Yogurt! It's a slightly lighter take on classic chocolate cake that turns out perfectly moist every time.
Zucchini may seem like an odd ingredient, but it adds lots of moisture and can't even be detected post-baking. This recipe is a fantastic way to curb those chocolate cravings with slightly better-for-you ingredients!
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🩵 About This Recipe
Moist and delicious, this chocolate zucchini yogurt cake is a fantastic and unique dessert! It's a lightened up version of classic chocolate cake that's still packed with chocolatey flavor.
With added yogurt for a moist texture, this cake has actual zucchini in it so you're eating vegetables for dessert. It's made from a box mix with just a couple of other ingredients for a quick and easy treat!
And if you can't get enough chocolate, try my Easy Pumpkin Fudge or this delicious Mocha Hazelnut Layer Cake! For more hidden veggie treats, make these Keto Zucchini Muffins.
🧂 Gather Your Ingredients
- zucchini - adds moisture and nutrition but doesn't affect the flavor.
- chocolate cake mix - choose an extra moist box cake for best results!
- plain Greek yogurt - keeps the cake tender and moist without making it greasy.
- eggs - create a richer and lighter cake texture.
- milk - contributes to a soft, tender crumb.
- chocolate chips - create bursts of richness in every bite.
- graham cracker crumbs - this is an optional topping for some extra flavor.
🔪 Let's Make Chocolate Zucchini Cake with Greek Yogurt!
(Or click here to jump right to the recipe card with measurements!)
Grate Zucchini
Finely grate the zucchini.
Combine Ingredients
Add the zucchini to a large mixing bowl with eggs, milk, yogurt, cake mix, and chocolate chips.
Mix Well
Stir until the batter is evenly mixed.
Pour and Bake
Transfer the batter to a prepared cake pan and bake at 325 degrees F for 25 minutes. Sprinkle the finished cake with graham cracker crumbs if desired.
💡 Expert Tips and Tricks
- To prep ahead of time, grate the zucchini a day or so ahead of time and keep in the fridge. If there's excess moisture, drain it before adding to the batter.
- Devil's food cake is my favorite to use for this recipe, but any kind of chocolate cake mix is fine.
- You can also use your own homemade cake mix if you prefer!
- Give the cake some extra sweetness by using vanilla Greek yogurt instead of plain.
❔ FAQs
Not at all! Zucchini has a very mild flavor that disappears into the background. It enhances texture, not taste.
No, you can leave the skin on! Some people may prefer to peel the zucchini first, but you probably won't be able to tell the difference either way.
Aside from moisture and a rich texture, sour cream also provides a unique tang that goes well with the chocolate flavor. This recipe uses Greek yogurt for the same effect, but sour cream can be substituted!
The Greek yogurt in this zucchini cake recipe can help you reach your protein goals, just like this amazing protein powder fudge recipe!
📝 Substitutions and Variations
- Use sour cream instead of Greek yogurt for an even richer texture.
- Enhance the chocolate flavor by adding some cinnamon or espresso powder.
- Double down on the chocolate taste with dark chocolate morsels instead of semi sweet. You could also use milk chocolate for a sweeter result.
- Add a chocolate ganache or simple whipped cream over the top of the cake instead of the graham cracker crumbs.
Kristin's Kitchen Tip
Like with all cakes, be sure to do a toothpick test to ensure that the cake is fully baked before you take it out of the oven!
🥡 Storage and Reheating
Keep this cake at room temperature for 2 to 3 days in an airtight container. You can also cover tightly with some plastic wrap. You can refrigerate for up to a week, but it might dry out slightly.
If you want to store it even longer, wrap individual slices and keep in the freezer for up to 3 months. Allow the cake to come up to room temperature before serving again.
Keep It Handy
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🍴 What To Serve With This Dish
If you want to take this chocolate zucchini yogurt cake to the next level, add a scoop of Cookies and Cream Ice Cream or Homemade Cherry Ice Cream, some warm caramel, or Chocolate Sauce!
😋 More Dessert Recipes You'll Love
- Oreo Milkshake - Easy to make and perfectly rich and creamy with lots of cookie flavor!
- Raspberry Frozen Yogurt - This 5 ingredient yogurt is so easy to make and doesn't require an ice cream maker.
- Homemade Vanilla Wafers - Make these super easy cookies as a snack, dessert, or topping for other treats.
- Hidden Veggie Cookies - This recipe from PlantYou is another delicious dessert with extra nutrition!
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Chocolate and Zucchini Cake Recipe
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📋 Recipe Card
Chocolate Zucchini Cake
Ingredients
- 1 medium zucchini
- 1 box (15.25 oz) chocolate cake mix
- ½ cup plain fat free Greek yogurt
- 3 eggs
- ¾ cup milk
- 1 cup semi-sweet mini morsels (divided)
- ½ cup graham cracker crumbs (optional)
Instructions
- Preheat oven to 325 degrees F (162 degrees C).
- Grate the zucchini to yield about 1 ½ cups. You can use a cheese grater or food processor.1 medium zucchini
- In a bowl, mix together the grated zucchini, cake mix, Greek yogurt, eggs, milk, and about ¾ of the mini morsels.1 box (15.25 oz) chocolate cake mix, ½ cup plain fat free Greek yogurt, 3 eggs, ¾ cup milk, 1 cup semi-sweet mini morsels
- With cooking spray, spray the bottom of an 9x13 cake pan. Pour the cake mix into the pan and sprinkle the remaining mini morsels on top.
- Bake for 30 minutes, until a toothpick inserted in the center comes out clean.
- Cool completely. If desired, sprinkle with graham cracker crumbs when serving.½ cup graham cracker crumbs
Notes
Prep Tips:
- Grate the zucchini in advance and store it in an airtight container in the fridge for up to a day to save time. If liquid accumulates, lightly drain before using.
- You can substitute vanilla Greek yogurt for plain.
- I used a devil's food cake mix, but any chocolate variation will work.
Variation Suggestions:
- Swap the Greek yogurt for sour cream for a slightly richer texture.
- Add a teaspoon of cinnamon or espresso powder to enhance the chocolate flavor.
- Use dark chocolate chips instead of semi-sweet for a deeper taste.
- If you prefer a frosted cake, top with a light chocolate ganache or cream cheese frosting instead of graham cracker crumbs.
Serving Suggestions:
- Serve as is or with a scoop of vanilla ice cream.
- A drizzle of warm caramel or chocolate sauce is also delicious.
Storage Info For Leftovers:
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week.
- Freeze individual slices wrapped in plastic wrap and stored in a freezer-safe bag for up to 3 months.
- Thaw frozen cake at room temperature before serving.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in September 2015, and was republished with tips, step by step photos, and a recipe change in April 2025.
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Gordon Thiel says
Vegetables are my favorite dessert!
Kristin King says
Haha! Me too! 🙂
AmbalaCakes says
I really like your recipe. I always order cake online from Top Bakery in Ambala but after reading you I will definitely try it out at home.
Kristin King says
That's great, so glad to hear it!
Hazel Woodhams says
What are mini morsels?
Kristin says
They are just mini chocolate chips!
Maisy says
Yum this looks so moist and fluffy at the same time! I love using zucchini in baking!! 🙂
Thank you for linking up at the Friday Favorites linky party! Hope to see you again tomorrow.
*Maisy
amy says
This looks delicious! I'm definitely making this when zucchinis are in abundance later this summer.
Katherines Corner says
thank you for sharing this yumminess at TFT. Pinned and featured today xo