This post contains affiliate links. Please see our disclosure policy.
This Low-Fat Chocolate Zucchini Snack Cake is a delightful mix of rich chocolate and fresh garden zucchini. This crowd-pleasing treat is incredibly moist, full of flavor, and so simple to prepare!
Why You’ll 🫶🏻 This Cake
This Low-Fat Chocolate Zucchini Snack Cake is quick to make, can be prepped and baked in under an hour, making it perfect for last-minute dessert decisions. The addition of Greek yogurt instead of oil keeps it super moist and easy on the waistline. The best part is that it helps use up all of that garden zucchini! Enjoy! ~Nicole
Key Ingredients for Low-Fat Chocolate Zucchini Snack Cake
Dutch-processed cocoa powder is slightly alkaline, making it perfect for baking with buttermilk and yogurt. It is highly aromatic with rich chocolate flavor and a deep mahogany color.
Espresso powder boosts and intensifies the chocolate flavor without adding a coffee taste. Just a small amount creates complex flavors for an indulgent dessert. Impress your taste buds with this simple tip.
Ground cinnamon adds a warm, sweet flavor to the dessert, giving it a hint of spice.
Greek yogurt (fat-free or low-fat) is a healthy, nutritious option for baking. It is higher in protein and lower in fat and calories than traditional oils used in baking, like vegetable or Canola oil.
Buttermilk (low-fat) is also a healthy and nutritious option in baking. It adds moisture and richness without making the result a soggy mess. Buttermilk also imparts a pleasant, tangy flavor. Its acidity aids in leavening baked goods when it reacts with baking soda, producing carbon dioxide gas. The chemical reaction generates bubbles, resulting in a light and airy texture in the final product.
Zucchini is a popular summer squash characterized by its bright green skin. It is readily available across vegetable gardens all summer long. Mild and slightly sweet, zucchini can often take on the flavors of the ingredients it’s cooked with, making it incredibly versatile in baked goods and other dishes.
Mini semisweet chocolate chips add more chocolate flavor and texture. These tiny morsels add rich chocolate flavor and texture, creating delightful pockets in every bite and making them perfect for sweet treats.
Equipment Needed
How to Make
- Grate the zucchini directly onto a clean, dry kitchen towel.
- Using the kitchen towel, squeeze the zucchini dry.
- Add the zucchini to the batter and mix until well combined.
- Pour the mixture into the prepared pan and bake according to the directions.
Tips for Making Low-Fat Chocolate Zucchini Snack Cake
Select or purchase a medium-sized zucchini weighing approximately 8 ounces.
You can shred and freeze the zucchini in recipe-ready portions, allowing you to enjoy this snack cake all year long. Ensure the zucchini is thawed and drained before adding it to the chocolate batter.
Grate the zucchini with a box grater directly on a clean, dry kitchen towel. Using a kitchen towel makes squeezing the zucchini much easier.
Beating the butter and sugar together before adding the remaining wet and dry ingredients gives the batter a nice crumb and a gentile lift in height.
I use plain Greek yogurt to keep the cake moist and reduce calories and fat. My preference is 0%, but you can use 2% or whole milk Greek yogurt.
Serving Suggestions
This snack cake is delicious on its own with a cold glass of milk. Still, it also makes an excellent vehicle for a dollop of lightly whipped cream or a nice scoop of Homemade Vanilla Bean Ice Cream, for a truly satisfying experience.
An 8-inch square pan has a volume of 8 cups. Therefore, you can use a 9 x 2-inch round pan, but the baking time will be slightly less.
You can cream the butter and sugar with a bowl, fork, or a wooden spoon. Start by mashing the softened butter with the back of the fork, then stir vigorously with the wooden spoon.
“As an Amazon Associate, I earn a commission from qualifying purchases that you make from the links within my posts and recipe cards with no added cost to you.”
Low-Fat Chocolate Zucchini Snack Cake
Ingredients
- 1 ¼ cups unbleached all-purpose flour
- 2 tablespoons Dutch-processed cocoa powder
- ¼ teaspoon espresso powder
- ¼ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon Kosher salt
- 4 tablespoons (2 ounces) unsalted butter, softened
- ¾ cup plus 2 tablespoons granulated sugar
- ¼ cup plain Greek yogurt, (I use 0%)
- 1 extra-large egg at room temperature
- ½ teaspoon pure vanilla extract
- ¼ cup buttermilk at room temperature
- 1 medium zucchini (about 8-ounces), seeded and shredded
- ¼ cup mini semisweet chocolate chips
Instructions
- Adjust oven rack. to middle position and heat oven to 325℉. Grease an 8-inch square baking pan with non-stick baking spray. Grate the zucchini on the large holes of a box grater. Place the zucchini in a clean, dry dishtowel and squeeze the water from the zucchini; set aside.
- Combine flour, cocoa powder, espresso powder, ground cinnamon, baking soda, baking powder, and sal in a bowl; set aside.
- Using an electric hand mixer, beat together the butter and sugar in a separate bowl. Add the yogurt, egg, vanilla, and buttermilk and mix until incorporated. Stir in the flour mixture until combined, then stir in the zucchini.
- Pour the batter into the prepared pan. Sprinkle the top with chocolate chips and bake until a toothpick comes out clean, about 45 minutes. Cool completely on a wire rack. Enjoy!
Notes
- The snack cake can be stored in an airtight container at room temperature for up to 3 days.
- Individual slices can be wrapped in plastic wrap, placed in a freezer-safe bag, and frozen for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
