Healthy Chocolate Zucchini Cake

by Jen on September 6, 2012

I can’t believe it’s that time of year again: the kids are headed back to school, the mornings and evenings are cooler, and the zucchini in the garden is overflowing!

So what to do with all that zucchini?  Well, you could make my healthy and delicious Chocolate Zucchini Brownies.  Or, you could also make this equally healthy and delicious Chocolate Zucchini Cake.  I suggest you do both!  Make the brownies for your kid’s lunches and the cake for your weekend family dessert.

That’s an order.



For my wedding shower, my mom gave me a binder of our family’s favorite recipes, and this cake was in there.  I remember enjoying it as a kid, but the original recipe has 1/2 cup of oil and a lot of sugar, so I wanted to make it with less sugar and replace the oil with healthier fat.


Even though this cake uses healthy ingredients, it still turned out nice and moist.  I decided to add a dark chocolate glaze by mixing 1/3 cup of melted dark chocolate chips with a tablespoon of melted butter for some extra chocolaty taste, plus my kids love any dessert with “icing!”  But please note, I did not include the glaze in the nutritional information as it’s optional.

And FYI…if you plan on sprinkling icing sugar on top, do it BEFORE you put the glaze on…just sayin’.


Healthy Chocolate Zucchini Cake


Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes

Yield: 16 slices

Serving Size: 1 slice


  • 1/4 cup virgin coconut oil, melted
  • 1/2 cup fat-free plain or vanilla Greek yogurt
  • 1/3 cup honey
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/3 cup low-fat buttermilk
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 2 small zucchini, grated (with skin)
  • 1/4 cup dark chocolate chips


  1. Preheat oven to 325F. Spray a Bundt pan with olive oil and set aside.
  2. In a large bowl, whisk together coconut oil, yogurt, honey, brown sugar, eggs, vanilla, and buttermilk.
  3. Add dry ingredients and stir together until moistened. Fold in zucchini and chocolate chips.
  4. Pour batter into prepared Bundt pan and bake in oven for approximately 55 minutes, or until a toothpick inserted comes out clean.
  5. Remove from oven and cool on wire rack for 10 minutes. Invert pan and remove cake. Serve warm.


Cal: 168 Fat: 6g Protein: 4g Sodium: 181mg Fiber: 2g Sugar: 14g

Healthy Chocolate Zucchini Cake. A delicious cake that is one of our family favorites! Made with healthy ingredients - not that you would know!!

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{ 22 comments… read them below or add one }

1 Heidi @ Food Doodles September 7, 2012 at 10:13 pm

Yum! I love chocolate zucchini cake 🙂 It always reminds me of my gramma, but I’m loving this healthy version!
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2 Jen September 9, 2012 at 1:31 pm

Love recipes that remind me of when I was a kid! Brings back good memories 🙂


3 Tiffany September 20, 2012 at 7:53 pm

I am SO excited. A friend is giving me big fresh zucchini from her garden tomorrow and THIS is what I’m gonna make!!!
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4 Jen September 21, 2012 at 7:15 am

Nice! Enjoy 🙂


5 sandee October 8, 2012 at 7:38 pm

This was very tasty. I substituted the whole wheat for whole wheat pastry flour and regular for spelt. Added toasted walnuts and sprinkled it with confectioner’s sugar since I did not have ingredients for icing. thanks for this…..brought back memories but healthier than original.


6 Jen October 9, 2012 at 6:58 am

So glad you enjoyed this cake…love your substitutions!


7 K August 1, 2013 at 8:57 pm

What can I replace the yogurt with? I am lactose intolerant.


8 K August 1, 2013 at 9:01 pm

Also the coconut oil? It is very expensive here.


9 Jen August 2, 2013 at 12:49 pm

You can replace both the coconut oil and yogurt with a healthy vegetable oil 🙂


10 Yanic September 17, 2013 at 5:19 am

So excited I found this recipe… my 3 year old asked for zucchini chocolate for her birthday party this coming Sunday and I was desperate to find a nice healthier version of her favorite. Between the honey, the coconut oil and the whole wheat flour, you have made my day!


11 Jen September 17, 2013 at 2:02 pm

That’s great! Please let me know how you all enjoy it 🙂


12 Yanic October 11, 2013 at 5:32 pm

Been meaning to come back and tell you HOW MUCH of a success your cake was! ll the moms at the birthday party asked for the recipe. Nobody could believe a cake this healthy could be SO good!


13 Jen October 14, 2013 at 10:26 am

That’s great…so glad the cake was a hit!


14 Caroline February 7, 2014 at 12:14 pm

I noticed there was a chocolate/fudge icing on the cake in the picture. Could you please submit that recipe too, if you have it.
Thank you.


15 Jen February 8, 2014 at 8:53 am

Hey Caroline! The ingredients for the glaze are in my written post (just below one of the pictures).


16 Leslie May 26, 2014 at 3:20 pm

Any idea what the approximate cup measurement would be for 2 small zucchini? I have a ton of grated frozen just waiting to be made into cake, bread etc.


17 Jen May 27, 2014 at 10:39 am

I would guess it to be close to 2 cups 🙂


18 Kari January 16, 2015 at 7:40 am

Hi! Planning to make this for a first birthday party! Do you think the consistency of the cake will work just the same if I make it into cupcakes? Thanks so much!


19 Jen January 16, 2015 at 11:34 am

Hey Kari! That sounds like a great birthday cake!! Yes, I think so, you’ll just need to adjust the baking time 🙂 Let me know if it turns out okay!!


20 Anna March 7, 2015 at 2:21 pm

Hi! Love your healthy recipes! Jen, I have my own food blog but I am now starting to follow clean eating and 21 Day Fix recipes, so I need to add them in my blog but with my special touches.;-)

Jen, I am gluten intolerant, can I use rice flour or gluten free flour? And if so, do you know how many cups I would have to use in place of regular flour? I am guessing I may have to play around with the recipe before mastering it with gluten fee alternative.


Anna D


21 Jen March 8, 2015 at 9:29 am

If you want to use gluten-free flour Anna, I would recommend using one like an all-purpose gluten-free flour that you can replace 1:1 (Bob’s Red Mill has one!)


22 CassM July 22, 2015 at 8:34 pm

Love yummy!


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