Ingredients
– 1 cup flour – Forms the base, keeps cake light and tender.
– 1/4 cup unsweetened cocoa powder – Delivers deep chocolate flavor without sweetness overload.
– 1 teaspoon cinnamon – Adds cozy spice that pairs perfect with chocolate.
– 1/2 teaspoon baking powder – Helps the cake rise nice and fluffy.
– 1/2 teaspoon baking soda – Works with yogurt for lift and tenderness.
– 1/2 teaspoon salt – Balances sweetness, makes flavors pop.
– 1 cup sugar – Sweetens just right for fudgy texture.
– 1 egg (room temperature) – Binds everything, adds richness.
– 2 tablespoons vegetable oil – Keeps it moist without heaviness.
– 1 teaspoon vanilla – Boosts aroma and rounds out tastes.
– 1/3 cup Greek vanilla yogurt – Adds moisture, protein, subtle tang.
– 1 cup shredded zucchini – Sneaks in moisture and nutrition, no veggie taste.
– 1/2 tub chocolate frosting – Tops it off for that decadent finish.
Instructions
1-First Step: Prep your dry ingredients Grab a small bowl. Whisk 1 cup flour, 1/4 cup cocoa powder, 1 tsp cinnamon, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt. Whisk well to blend. No lumps! This takes 1 minute. Pro tip: Sift cocoa if clumpy. For gluten-free, use GF flour here.
2-Second Step: Mix the wet ingredients In a larger bowl, beat 1 cup sugar, 1 room-temp egg, 2 tbsp oil, 1 tsp vanilla. Stir till smooth. Add 1/3 cup Greek vanilla yogurt. Mix gentle. Egg not room temp? Soak in warm water 10 minutes. Vegan? Flax egg works great here. Smooth batter base now.
3-Third Step: Combine dry and wet Pour dry mix into wet bowl. Stir gently till just combined. Don’t overmix! Lumps ok, they bake out. Overmixing makes tough cake. My mistake once, learned fast. For low-cal, swap 1 tbsp oil for applesauce now.
4-Fourth Step: Fold in the zucchini Shred 1 cup zucchini. Trim ends, quarter lengthwise, remove seeds, grate or food process. Squeeze excess water lightly. Fold into batter. Zucchini adds mega moisture. Kids won’t notice! Boost chocolate? Add 1/2 cup chips here.
5-Fifth Step: Bake the cake Pour batter into greased pan. Smooth top. Bake at 350°F for 20 minutes. Check with toothpick in center, clean out? Done. Might take 25-30 minutes. Cupcakes? Line pan, bake 16-18 minutes. Smells amazing!
6-Final Step: Cool, frost, and serve Cool cake fully in pan. Spread 1/2 tub chocolate frosting. Cut into 9 squares. Serve room temp or chilled. Top warm cake with chips, coconut, or powdered sugar instead. Perfect with milk or coffee. Store tips next.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥒 Shred zucchini with seeds removed for the best texture and moisture.
🥚 Use room-temperature egg by soaking in warm water for 10 minutes.
🚫 Avoid overmixing the batter to keep the cake tender and fudgy.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Desserts
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 152
- Sugar: 22 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg