Healthier, super moist, honey sweetened chocolate zucchini cake with a special and simple ganache made out of coconut oil, cocoa powder, Greek yogurt and honey!
I’m totally new to the world of zucchini in baked goods. I can do carrot cake (like this whole wheat carrot cake) because the carrots are hidden, but I was nervous about this one.
It worked out well, though! It was awesome and I can’t wait to try other zucchini recipes. Especially ones with chocolate. ;) Update: these zucchini brownies (which are also whole wheat and can be made gluten-free) are now my favorite zucchini goodie!)
Zucchini and veggies just aren’t my thing. If you follow me on Instagram, you know that I bought a cucumber, thinking it was a zucchini. What can I say? They’re both long and green. Thank goodness Mr. Texanerin questioned my cucumber intentions!
Or else there would’ve been cucumber cake. Yuck. Actually, I dislike zucchini too so maybe it doesn’t really matter. And by the way, you can not taste the zucchini in this zucchini cake. You can believe me when I say I would not eat this if you could.
So that’s what the cake looks like without the ganache. A bit boring, yes? And weird. The second cake I made came out looking normal. Without all those little holes. I had to make the cake twice.
The first time I used a 6 cup bundt pan (it halves wonderfully!), thinking it wouldn’t work out. But then it did. And since I can’t just guess the baking times, I had to bake it a second time using a normal 12 cup bundt pan.
So much better, isn’t it?! And oh oh oh! This ganache… it’s not really ganache. Ganache = chocolate + cream. This is cocoa powder, honey, coconut oil, and Greek yogurt. Yeah! :D It sets like normal ganache, but you should keep it in the fridge because of the yogurt. And it honestly tastes just like real ganache.
If you want something with chocolate and zucchini that’s gluten-free, try this gluten-free zucchini bread! It looks amazing.
Oh, and here’s a little lesson for you.
How to sneak pieces of cake before taking photos because of bad lighting situations:
Just make sure to leave little gaps so your cake doesn’t collapse. :)
100% Whole Grain Chocolate Zucchini Cake with Greek Yogurt Honey Chocolate Ganache
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 12-14 pieces
Ingredients
- 3/4 cup (177ml) olive oil or canola oil
- 1 cup (320 grams) honey
- 2 teaspoons vanilla extract
- 2 large eggs
- 3/4 cup (177ml) Greek yogurt
- 290 grams whole wheat flour (this was about 2 cups or 2 1/4 cups)
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 90 grams Dutch-process cocoa powder (about 3/4 cup cocoa)
- 3 cups (for me, this was 340 grams) grated, peeled zucchini1
- 1 cup (180 grams) semi-sweet chocolate chips
- 80 grams (1/4 cup) honey
- 50 grams (3 1/2 tablespoons) coconut oil
- 1/2 teaspoon vanilla
- 1/4 cup (30 grams) Dutch-process cocoa powder
- 2-4 tablespoons Greek yogurt
Zucchini cake:
Ganache:
Directions
- Grease a 12 cup bundt pan or 6 cup if you want to make half. Preheat your oven to 350°F / 176°C. For the cake, combine the honey, oil, and vanilla in a large bowl. At first it'll be difficult to get the honey incorporated, but it'll work. Stir in the eggs and then the Greek yogurt. Set this bowl aside.
- In another large bowl, combine all the dry ingredients. Sift the cocoa powder into the bowl if it's lumpy, or just use a fork to get rid of the lumps. Add the wet mix to the dry mix and stir, just until combined. Fold in the zucchini and the chocolate chips.
- Bake the full recipe for 40 minutes, or if using half, bake for 30 minutes. When you insert a toothpick in the middle, the toothpick will not come out dry, or even with crumbs, but it'll come out covered in sticky batter. If you insert it, and it's just normal batter, it's not ready. Sticky batter is what we're looking for! It'll continue to cook once it's out of the oven.
- Let cool in the pan for 10 minutes and then flip out onto a wire rack to cool. Cool completely before putting on the ganache. If using the following ganache recipe, store cake covered in the fridge. Otherwise, room temperature is fine.
- For the ganache: Over low heat, melt the honey and coconut oil and in a medium saucepan or pot. When melted, add the vanilla and then the cocoa powder. Stir until thoroughly combined. It might look weird, like it isn't combining. The first time I made it, I used too much coconut oil and poured some out and everything was fine. The recipe reflects how I made it the second time with less coconut oil, and had no problem with excess oil.
- Place in the fridge for 5 minutes. Take out and add a tablespoon of Greek yogurt at a time, stirring after every one. For me, just under three tablespoons was enough. It should be pourable at this point. Not too hot and not too cold. Pour over the cake and store any leftovers in the fridge.
Notes
- The first time, I grated the zucchini. The second time, I put it through the food processor using the super finer grater. But it really came out more like puree. With the puree, I used 1.5 cups because that's what 340 grams came out to. I think I actually preferred it with the grated zucchini. The texture just seemed better and the little pieces disappeared anyway, so you can still trick people. :)
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90 comments on “100% Whole Grain Chocolate Zucchini Cake with Greek Yogurt Honey Chocolate Ganache” — Add one!
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Have you ever made this in a regular cake pan or other non-bundt pan? I was so excited to try this, but then after reading through the post, saw it required equipment I don’t have. I have round pans and bread pans, spring form and muffin, pie and square… no bundt! Any advice on another pan option?
Thank you :-)
Can we make it eggless if possible flax eggs or can u suggest something
I wouldn’t risk it! I haven’t had a good experience with egg subs in all cake recipes. I’d recommend finding a vegan recipe. Sorry about that!
I love this recipe! For the first time, l find a healthy recipe without having to substitute any ingredients to make it healthier. It is a dark chocolate recipe in my opinion, depends on the type of chocolate you use. I used organic pure cocoa. It would be very nice served with whipped cream.
Thank you!
Hello! I’m so very sorry for just now seeing your comment. :( I’m really glad that you enjoyed the cake and didn’t have to make any subs so that it was healthy enough for your liking. Thanks a bunch for your feedback and sorry again! :)
Hello! Just wondering if there was a substitute for the oil?? Just to make it a bit healthier. Thanks!
Hi there! There’s already 3/4 cup of Greek yogurt that takes place of a lot of the oil so I wouldn’t recommend reducing it even more. You could do maybe 1/2 oil and 1/2 applesauce but the cake will be drier and in my opinion, not as delicious. I’d love to hear how it comes out!
LOVED making this cake! and i used Bob’s red mill 1-on-1 GF Baking flour and turned out perfect … and cheated a bit with the ganache just used a regular choco-cream recipe which was very delicious too .. Thank you for always coming up with such simple and easy recipes to follow & enjoy :)
Hi Rana! I haven’t been on Instagram in forever so it was especially great to hear from you. :) You’re welcome for the recipe! I’m happy to hear that it came out well. :) Thanks so much for stopping by to say hi!
I’m excited to try this recipe today. Since I’m a beekeeper, I’m very happy to see a recipe that uses honey – and no sugar! Nice work! I’m also happy to use a recipe that uses whole grain flour. What I’m surprised by is the comments on the site about not liking zucchini! What’s to not like? It’s such a fabulous veggie, so versatile and full of fibre. Here’s a new way to try zucchini. Slice a small/medium zucchini (not one that has grown too big) into rounds and place on a cookie sheet. Top each round with a teaspoonful of salsa, grated mozzarella cheese, and a little sprinkle of chilli powder. Broil in oven or on BBQ just until the cheese melts. They’re so yummy! I’m very excited to try this chocolate cake recipe – thanks so much for your post!
Your zucchini recipe sounds interesting! Thanks for sharing. :) I unfortunately just don’t like vegetables, no matter how they’re cooked. I eat a lot of them, but I need a sip of water with every bite. I’m not sure what my problem is. I’ve been this way since I was little and never grew out of it. I hope you’ll enjoy the cake! And fun that you’re a beekeeper. :) My husband hopes to be a hobby beekeeper one day. We just need the land first! Thanks for your comment.
I love your recipes! Fun fact: I am also a Texan who moved to Munich almost 21 years ago. My husband is Bavarian and we have 3 kids. We will be moving to Hamburg soon, but if you want to hang out or have any questions, feel free to contact me! Keep those recipes coming!
So happy you like the recipes! And how fun. :) It’d be fun to meet up but things are a little tricky with my son at the moment. When are you moving? Thanks for writing!
Where on this page can you rate this recipe? I want to give it 5 stars! I hate zucchini, no matter how it’s cooked, yet this recipe is outstanding! I only made it because my (adult) daughter requested a healthy birthday cake, and she loves zucchini. It is moist and sweet, and you really would never guess that it has a vegetable as a main ingredient. (And I just saw the ratings spot at the bottom of this comment page.)
I also hate zucchini (and all veggies) but I agree with you on this cake. You can’t tell it’s in there at all! I hope that your daughter enjoyed the cake and that she had a happy birthday. :) Thanks so much for your comment and for the 5 stars!
Hi! Is it possible to use a regular flour instead whole grain please? Would i need to adjust the amount or keep it the same? thanks! last minute baking decision on thanksgiving day… ran out of whole grain flour and all the shops are closed…. HAPPY THANKSGIVING EVERYONE!
Hi there! I haven’t tried it but it should work. Use the same amount and happy Thanksgiving to you, too! :)