If you're currently staring at a mountain of garden zucchini and wondering how on earth you're going to use it all, I have the most delicious solution! This Chocolate Zucchini Spoon Cake is a total game-changer. Unlike a traditional zucchini bread or a dry snack cake, this "Spoon Cake" is meant to be pudding-like; extremely moist, soft, and incredibly fudgy!
The secret lies in the technique: I use a finely grated zucchini and-contrary to every other zucchini recipe out there-I do not squeeze the liquid out. That natural zucchini juice creates a pudding-like texture when baked with Greek yogurt and cocoa. It's a decadent, chocolatey treat that is secretly packed with veggies and fits perfectly into your healthy eating goals!
Recipe Overview: Chocolate Zucchini Spoon Cake
- Ready in: 55 minutes
- Serves: 8 servings
- Calories: 243 kcal (approx. per serving as written)
Main Ingredients: Fresh zucchini, Greek yogurt, Cocoa powder, Brown sugar.
Dietary Info: Vegetarian, High Protein (from yogurt/eggs), Stealth Health.
Weight Watchers Points: 2-9 Points (See WW section for the "lightened up" version!)
Difficulty: Easy
Why You'll Love It: It's a one-bowl, dreamy, chocolatey dessert that uses up 2 full cups of zucchini without anyone ever knowing there's a vegetable in sight.
Summarize and Save this Content on:
Jump to:
- Recipe Overview: Chocolate Zucchini Spoon Cake
- Summarize and Save this Content on:
- 🥘Ingredient Notes
- 📖 Variations & Substitutions
- 🔪Step-by-Step: How to Make Chocolate Zucchini Spoon Cake
- Expert Recipe Tips
- 🥗 What to Serve with
- 🌡️Storage
- 👪 Serving Size
- 🔢WW Points
- ❔Recipe FAQ's
- Didn't find the answer you're looking for?
- More Zucchini Dessert Recipes
- Chocolate Zucchini Spoon Cake Recipe
Looking for more WW friendly chocolate zucchini recipes? Give my Chocolate Weight Watchers Zucchini Muffins a try too!
🥘Ingredient Notes
- Fresh Zucchini: Use the fine holes on your grater. Do not squeeze the liquid out! That juice is the "liquid gold" that makes this a spoon cake rather than a regular cake.
- Plain Non-fat Greek Yogurt (0%): This provides the creamy, tangy base and a boost of protein while keeping the fat content low.
- Unsweetened Cocoa Powder: Uses a half-cup for an intense chocolate flavor.
- Brown Sugar: This provides the deep, molasses-like sweetness that pairs so well with chocolate. (See Variations for the low-point swap!)
- Semi-sweet Chocolate Chips: These go on top to create a glistening, melty finish.
*Please see recipe card for full list of ingredients and quantities.
📖 Variations & Substitutions
- The 1-Point Swap: To get this recipe down to 1-2 WW points, replace the brown sugar with a Brown Sugar Monk Fruit Sweetener (but only use HALF the amount) and use sugar-free chocolate chips.
- Gluten-Free: You can easily swap the all-purpose flour for a 1:1 gluten-free baking blend.
- Espresso Boost: Add 1 teaspoon of instant espresso powder to the dry ingredients to make the chocolate flavor even more intense.
🔪Step-by-Step: How to Make Chocolate Zucchini Spoon Cake
PREP: Preheat your oven to 350°F (175°C). Grease a 10-inch cast iron skillet or an 8x8 baking dish with butter or non-stick spray.
- Step 1: In a large bowl, whisk the brown sugar and cocoa powder together while dry.
- Step 2: Whisk in the Greek yogurt, eggs, melted butter, and vanilla extract until the mixture is glossy and smooth.
- Step 3: Stir in the finely grated zucchini and all the juice that collected in the bowl.
- Step 4: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
- Step 5: Gently fold in the flour, baking powder, baking soda, and salt. Stir until just combined-do not over-mix!
- Step 6: Sprinkle cocoa over the prepared pan.
- Step 7: Pour the batter into your prepared pan.
- Step 8: Sprinkle the chocolate chips over the top.
- Step 9: Bake for 35-45 minutes. The wobble test: Pull the cake out when the edges are set but the center still has a slight, jelly-like jiggle.
Let the cake rest for at least 10-15 minutes. This is crucial for the "spoonable" texture to set! Sprinkle with a little powdered sugar (if desired) and serve warm with a spoon, straight from the pan. *It should be a very moist cake - almost pudding-like.
Expert Recipe Tips
- The Fine Grate is Key: Coarsely grated zucchini will stay "stringy." Finely grated zucchini melts into the batter, creating that velvety pudding texture.
- Don't Overbake: If you wait for a cake tester or toothpick to come out clean, you've made a regular cake. You want "fudgy crumbs" on that toothpick for a true spoon cake.
- The Cast Iron Advantage: Baking in cast iron creates beautiful chocolate edges while keeping the center moist/almost molten. If using glass or ceramic, you may need an extra 5 minutes of bake time.
🥗 What to Serve with
- A dollop of low-fat whipped cream *I use a little of the light real whipped cream (in a spray bottle) because it's only 1 point for 4 tablespoons of this whipped cream. There are a couple of different brands you can buy that are only 1 point. Dairyland and Gay Lea are both brands that are WW friendly!
- A scoop of low-fat vanilla frozen yogurt.
- A few fresh raspberries for a pop of color and acidity.
If you're looking for meals to serve with this cake, I recommend my Grilled Greek Chicken Burgers or my Grilled Steak Salad Recipe with Feta if you're doing some late summer grilling. My Creamy Bacon Ranch Chicken Pasta Salad (shown below) is ideal if you're searching for a cold entree.
For a healthy meal, I served it with my Secret Ingredient Spaghetti Sauce and spaghetti squash, so I could use up my fresh garden oregano, basil, cilantro, and rosemary in the sauce.
🌡️Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days. It actually becomes even fudgier when cold!
- Reheat: To get that molten center back, microwave a portion for 15-20 seconds.
- Freezer: You can freeze this cake for up to 3 months. Thaw in the fridge overnight.
👪 Serving Size
This recipe makes 8 servings. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW Points
As written with real sugar and butter, this cake is approximately 9 points per serving (8 servings).
To get it down to 2-5 ww points: Use Brown Sugar Monk Fruit sweetener (and only use HALF the amount) and/or sugar-free chocolate chips. This is the ultimate "Lazy Way" to enjoy a decadent chocolate dessert on a budget of points.
I also recommend using a dollop of low-fat whipped cream *I use a little of the light real whipped cream (in a spray bottle) because it's only 1 point for 4 tablespoons of this whipped cream. There are a couple of different brands you can buy that are only 1 point. Dairyland and Gay Lea are both brands that are WW friendly!
❔Recipe FAQ's
I don't recommend it for this specific recipe. Frozen zucchini releases its water too quickly and can make the cake "soupy" rather than "spoonable." Fresh, finely grated zucchini is the way to go!
Because the center is so moist and fudgy that it doesn't hold a clean "slice" shape like a traditional cake. It's meant to be scooped up with a spoon!
Correct! In most recipes, the water is the enemy. In a spoon cake, the water is the "secret ingredient" that creates the molten, pudding-like interior.
Didn't find the answer you're looking for?
Ask AI to answer based on this specific recipe
Whether you're trying to hide vegetables from picky eaters or you just want a decadent, chocolatey treat that won't ruin your healthy eating goals, this Chocolate Zucchini Spoon Cake is a must-try. It's the perfect way to celebrate the end of the harvest season.
More Zucchini Dessert Recipes
Did your family❤️this recipe? Did you know that commenting and⭐rating recipes is one of the best ways to support your favorite recipe creators? If you LOVED this recipe, please comment and rate it in the recipe card or share photos on social media using the hashtag #foodmeanderings or tagging @foodmeanderings !
Chocolate Zucchini Spoon Cake Recipe
Ingredients
- 2 cups Fresh FINELY GRATED Zucchini Measure after grating. Do not squeeze it.
- 1 cup Plain Non-fat Greek Yogurt 0%.
- 2 large Eggs
- 2 tablespoons Melted Butter
- 1 teaspoon Vanilla Extract
- 1 cup All-Purpose Flour
- ½ cup Unsweetened Cocoa Powder
- ¾ cup Brown Sugar
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ¼ cup Semi-sweet Chocolate Chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 10-inch cast iron skillet or an 8x8 baking dish with a little oil on a paper towel or a little butter.
- Whisk the ¾ cup brown sugar and ½ cup cocoa powder together (dry).½ cup Unsweetened Cocoa Powder, ¾ cup Brown Sugar
- Add the 1 cup Greek yogurt, 2 eggs, 2 tablespoon melted butter, and vanilla.1 cup Plain Non-fat Greek Yogurt, 2 large Eggs, 2 tablespoons Melted Butter, 1 teaspoon Vanilla Extract
- Whisk until smooth (no clumps!).
- Stir in the 2 cups finely grated (un-squeezed) zucchini.2 cups Fresh FINELY GRATED Zucchini
- Fold in the flour, baking soda, baking powder, and salt.1 cup All-Purpose Flour, 1 teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Salt
- Pour into prepared cast iron
- Sprinkle on the chocolate chips¼ cup Semi-sweet Chocolate Chips
- Bake for 35 - 45 minutes.The Wobble Test: Pull the cake out when the edges are set but the center still has a slight, jelly-like jiggle.Let the cake rest for at least 10-15 minutes. This is crucial for the "spoonable" texture to set! Sprinkle with a little powdered sugar (if desired) and serve warm with a spoon, straight from the pan.
Notes
- The 1-Point Swap: To get this recipe down to 1-2 WW points, replace the brown sugar with a Brown Sugar Monk Fruit Sweetener (but only use HALF the amount) and use sugar-free chocolate chips.
- Gluten-Free: You can easily swap the all-purpose flour for a 1:1 gluten-free baking blend.
- Espresso Boost: Add 1 teaspoon of instant espresso powder to the dry ingredients to make the chocolate flavor even more intense.
To get it down to 2-5 ww points: Use Brown Sugar Monk Fruit sweetener (and only use HALF the amount) and/or sugar-free chocolate chips. This is the ultimate "Lazy Way" to enjoy a decadent chocolate dessert on a budget of points. I also recommend using a dollop of low-fat whipped cream *I use a little of the light real whipped cream (in a spray bottle) because it's only 1 point for 4 tablespoons of this whipped cream. There are a couple of different brands you can buy that are only 1 point. Dairyland and Gay Lea are both brands that are WW friendly! Expert Recipe Tips
- The Fine Grate is Key: Coarsely grated zucchini will stay "stringy." Finely grated zucchini melts into the batter, creating that velvety pudding texture.
- Don't Overbake: If you wait for a cake tester or toothpick to come out clean, you've made a regular cake. You want "fudgy crumbs" on that toothpick for a true spoon cake.
- The Cast Iron Advantage: Baking in cast iron creates beautiful chocolate edges while keeping the center molten. If using glass or ceramic, you may need an extra 5 minutes of bake time.
Leave a Reply