This chocolate zucchini cake with buttermilk and Greek yogurt is a moist, rich, and surprisingly light dessert that’s perfect for any occasion. The zucchini adds tenderness and subtle moisture without overpowering the chocolate flavor, while buttermilk and Greek yogurt provide a tangy depth and soft crumb. It’s a fantastic way to use up extra zucchini and sneak some veggies into a decadent treat everyone will love.
Ingredients
- 2 cups (250g) all-purpose flour
- 1/2 cup (45g) unsweetened natural cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon (optional, but recommended)
- 1/2 cup (120ml) buttermilk, at room temperature
- 1/2 cup (120g) plain Greek yogurt (whole or 2%), at room temperature
- 1/2 cup (120ml) vegetable oil or melted coconut oil
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 1/2 cups (300g) finely grated zucchini (about 2 medium zucchini, unpeeled)
- 1 cup (170g) semisweet or bittersweet chocolate chips or chunks
Instructions
- Prep the oven and pans: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or two 8-inch round cake pans with nonstick spray or butter and line the bottom with parchment paper for easy removal.
- Prepare the zucchini: Wash and dry the zucchini. Trim the ends but do not peel. Grate the zucchini using the fine holes of a box grater. Place grated zucchini in a clean kitchen towel or several layers of paper towel and gently squeeze out some (but not all) of the excess moisture. Measure 2 1/2 cups after squeezing.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if using). Set aside.
- Mix the wet ingredients: In a large bowl, whisk together the buttermilk, Greek yogurt, oil, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla extract, whisking until well combined.
- Combine wet and dry: Add the dry ingredients to the wet ingredients in two additions, stirring with a spatula or wooden spoon until just combined. Do not overmix; a few small streaks of flour are okay.
- Fold in zucchini and chocolate: Gently fold in the grated zucchini and chocolate chips or chunks until evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared pan(s) and smooth the top. Bake for 35–40 minutes (9×13-inch pan) or 30–35 minutes (8-inch rounds), or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). If using chocolate chunks, you may hit melted chocolate—test in a few spots.
- Cool: Let the cake cool in the pan on a wire rack for 20 minutes. If using round pans, run a knife around the edge and invert onto a rack to cool completely. For a 9×13-inch cake, you can leave it in the pan.
- Serve: Dust with powdered sugar, top with a simple chocolate glaze, or frost with your favorite chocolate or cream cheese frosting. Slice and enjoy!
Tips
- Substitution options: If you don’t have buttermilk, you can make your own by combining 1/2 cup milk with 1 1/2 teaspoons lemon juice or vinegar and letting it sit for 5 minutes. Sour cream can be used in place of Greek yogurt in a pinch.
- Measuring zucchini: Don’t pack the grated zucchini too tightly when measuring. Squeeze out some moisture, but leave it slightly damp for the best cake texture.
- Don’t overmix: Overmixing the batter can result in a dense cake. Mix just until the ingredients are incorporated.
- Storage: This cake stays moist for days. Store tightly covered at room temperature for up to 3 days, or refrigerate for longer freshness.
Serving Suggestions
- Serve plain as a snack cake with a dusting of powdered sugar.
- Top with a rich chocolate ganache or a classic cream cheese frosting for a more decadent dessert.
- Add a scoop of vanilla or coffee ice cream for an indulgent treat.
- Pair with fresh berries or a dollop of whipped cream for a lighter finish.
Variations
- Gluten-free: Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour. Make sure your baking powder and soda are gluten-free.
- Vegan-friendly: Use a non-dairy yogurt and buttermilk alternative, such as almond or soy milk soured with lemon juice. Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water).
- Double chocolate: Add 1/2 cup more chocolate chips or chunks, or swirl in 1/2 cup chocolate hazelnut spread before baking.
- Nutty twist: Fold in 1/2 cup chopped walnuts or pecans for crunch.
- Spiced: Increase the cinnamon or add a pinch of ground nutmeg for a warm, spiced flavor profile.
Storage and Reheating
Store the chocolate zucchini cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week; the cake will remain moist thanks to the zucchini and yogurt. To freeze, wrap individual slices or the whole cake tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for several hours. To reheat, microwave individual slices for 10–15 seconds or warm in a 300°F (150°C) oven for about 10 minutes. Avoid microwaving frosted slices for more than 10 seconds to prevent melting the frosting.
Frequently Asked Questions
- Can you taste the zucchini in chocolate zucchini cake?
- No, the zucchini flavor is very mild and undetectable once baked. It simply adds moisture and a tender crumb to the cake, letting the chocolate shine.
- Should I peel the zucchini before grating?
- There’s no need to peel the zucchini. The skin is thin and softens completely during baking, plus it adds a bit of color and nutrients to the cake.
- How do I keep the cake from being soggy?
- The key is to gently squeeze some moisture from the grated zucchini before adding it to the batter. Don’t wring it dry—just remove the excess liquid so the cake isn’t heavy or wet.
- Can I use Dutch-process cocoa instead of natural?
- Natural cocoa is recommended for its acidity, which works with the baking soda. If you only have Dutch-process cocoa, use it and add an extra 1/4 teaspoon baking powder to help with leavening.
- Can I make cupcakes with this recipe?
- Yes! Divide the batter among 24 lined muffin cups and bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean or with a few moist crumbs.
- Is it possible to reduce the sugar?
- You can reduce the total sugar by up to 1/3 cup without significantly affecting texture. The cake will be less sweet, but the chocolate and zucchini flavors will still shine through.
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Chocolate Zucchini Cake Buttermilk Recipe with Greek Yogurt