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–+ servings

100% Whole Grain Chocolate Zucchini Cake with Greek Yogurt Honey Chocolate Ganache

Author Erin Dooner
Course Dessert
Cuisine American
Servings 14
Prep Time 20 minutes
Cook Time 40 minutes
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!

Ingredients

Cake:

  • 3/4 cup (177 ml) light olive oil or canola oil
  • 1 cup (360 grams) honey
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3/4 cup (177 ml) Greek yogurt
  • 2 1/3 cups (280 grams) whole wheat flour
  • 1 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (65 grams) Dutch-process cocoa powder
  • 3 cups (372 grams) grated, peeled zucchini
  • 1 cup (180 grams) semi-sweet chocolate chips

Ganache:

Instructions

  • 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.
  • 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. Store the cake covered in the fridge for up to 4 days.

Notes

I use a food processor to grate the zucchini, and that worked great. Don't use the super fine grater, as that turns it into an almost puree.
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤