Home / recipe / Greek Yogurt Chocolate Zucchini Cake with Chocolate Frosting

Greek Yogurt Chocolate Zucchini Cake with Chocolate Frosting

Rich Greek yogurt chocolate zucchini cake with chocolate frosting – both of which are lightened up with Greek yogurt!  Chocolate Zucchini Cake with Chocolate Frosting It’s official – we are knee deep in the world of cloth diapering.  We started last week after Lars’ umbilical cord stump fell off and we were somewhat coming out of the haze that apparently comes with the first two weeks with a newborn.  Don’t get me wrong – we’re still a bit, okay a lot, sleep deprived, but we’re finding a routine and getting used to our new normal.  So, a’cloth diapering, we go!

What does this have to do with zucchini cake?  Not a whole lot.  Howevvvver, it kind of brings me to our next topic of the day, which is Target’s new Made to Matter products.  You see, having a baby really makes me stop and think about the impact of all of my actions on our dear lady Earth and trying to make it a better place for our baby (and his babies).  From little things like composting and recycling to bigger things like venturing into cloth diapers, it all adds up and can make a difference.

SO!  When I had the opportunity as part of Stonyfield’s Clean Plate Club to check out some of Target’s Made to Matter brands, which are natural, organic, and sustainable, of course I was on board.
Chocolate Zucchini Cake with Chocolate FrostingA lot of the brands are those that I already was buying, but I’m especially excited about the Seventh Generation and babyganics products for the little guy.  While we are doing cloth diapering for the majority of the time, we love the Seventh Generation disposable diapers for overnight and when we are out and about (which, let’s face it, hasn’t happened much yet) and also love their wipes.

Other Made to Matter brands I luuuurve?  Justin’s Nut Butters (maple almond butter is to DIE for!), Annie’s (the mac and cheese was a pregnancy staple!), Mrs. Meyer’s Clean Day (Honeysuckle FOR LIFE), KIND bars, Angie’s Boom Chicka Pop (cannot get enough of their white cheddar popcorn!), Suja Juices, and of course, Stonyfield Yogurt who is a new Made to Matter partner.  Stonyfield is even coming out with a new yogurt, exclusive to Target called Stonyfield Organic Super Seeds and Organic Super Grains Greek Yogurt which are packed with things like flaxseed, buckwheat, and quinoa for a protein punch to your day.

Which NOW brings us to this cake.  Rich, chocolatey, and filled with veggies and Greek yogurt!  You’d never guess from tasting it that there is even a hint of anything healthy in this cake but with 3 cups of zucchini, white whole wheat flour, coconut oil, and Greek yogurt in the cake and the frosting, it’s better for ya than your average cake.

If your farmers market is anything like mine, zucchini is everywhere and as green and pretty as can be.  So load up your basket and get baking – this cake is the best new way to eat your veggies!   Chocolate Zucchini Cake with Chocolate Frosting

Looking for more zucchini recipes?  Check these out:

 

Zucchini Fritters with Roasted Red Pepper Dipping Sauce

Zucchini Bread Baked Oatmeal

Zucchini Corn and Tomato Salad with Basil Vinaigrette

Grilled Zucchini and Corn Crostini with Lemon Basil Whipped Ricotta

Greek Spiced Grilled Zucchini with Feta

Lemon Zucchini Muffins

Chocolate Zucchini Bundt Cake

Greek Yogurt Chocolate Zucchini Cake with Chocolate Frosting

Print Rate
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 9

Ingredients

  • For the cake:
  • 1/4 cup vegetable oil
  • 1/2 cup coconut oil
  • 1 3/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup plain Greek yogurt
  • 2 1/2 cups white whole wheat flour all-purpose would work too
  • 3/4 cup unsweetened cocoa powder
  • 3 cups shredded zucchini about 2 medium zucchinis
  • For the frosting:
  • 1/2 cup unsalted butter
  • 3 cups powdered sugar
  • 3/4 cups unsweetened cocoa powder
  • 1/4 cup plain Greek yogurt
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract

Instructions

  • To make the cake:
  • Preheat oven to 350 degrees F.
  • Grease 9x13" baking dish with cooking spray and set aside.
  • In large bowl with electric mixer, beat together vegetable oil, coconut oil, sugar, vanilla, baking soda, baking powder, and salt until well combined.
  • Add eggs and beat until combined.
  • Alternate adding yogurt and flour, in 3 additions.
  • Add cocoa powder and beat until combined.
  • Fold in zucchini.
  • Pour into prepared baking dish.
  • Bake in preheated oven for 33-38 minutes, until toothpick comes out of the middle clean.
  • Let cool completely.
  • To make the frosting:
  • Beat butter on high until light and fluffy, about 2 minutes.
  • Add powdered sugar and cocoa until combined.
  • Add yogurt, salt, and vanilla, until well combined.
  • Once cake is cool, frost the cake.
  • Cut into squares and enjoy!
  • Store in refrigerator up to 5 days.
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate

 I am working with Stonyfield and Target’s Made to Matter program for this post. I have been compensated for my time commitment to use these products. However, my opinions are entirely my own and I have not been paid to publish positive comments.

13 Comments
Join The Conversation
Want More?

Get fast, fresh, and easy recipes delivered right to your inbox.

More


Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




  1. This cake looks absolutely delicious — perfect for this time of year! Here’s to delicious dessert and more sleep for you!!

  2. This cake looks delicious and I love that it is so healthy! But, I don’t usually buy coconut oil. Can I substitute vegetable oil for that? Thanks!

    1. Kelly, I adapted this recipe from one that originally had a combo of butter and vegetable oil instead of coconut oil and vegetable oil, and simply swapped the butter for coconut oil. So I think you would have better luck replacing the coconut oil with butter, and keeping the stated amount of vegetable oil. I hope this helps!

  3. Wow! Who would have thought that zucchini in a chocolate cake would even be edible…let alone delicious? Congrats on your bundle of joy and the world of diapering- he is absolutely lovely!