Chocolate Zucchini Spoon Cake Recipe

Chocolate Zucchini Spoon Cake in a cast iron pan with cake missing and a spoon in that space.

Chocolate Zucchini Spoon Cake Recipe

Indulge in the ultimate 'Stealth Health' dessert with this Chocolate Zucchini Spoon Cake! This isn't your average zucchini bread; it’s a fudgy, pudding-like treat that’s meant to be eaten with a spoon. By using a simple hack—finely grating the zucchini and keeping all the moisture — it creates a velvety texture that melts in your mouth. Packed with Greek yogurt and rich cocoa, it’s a high-protein, Weight Watchers-friendly dessert that uses up your garden harvest in the most delicious way possible. Serve it warm straight from the skillet for a delectable chocolate experience the whole family will love!

Course Dessert, Snack

Cuisine American, Canadian, North American

Keyword cake, healthy, shredded zucchini, spoon cake, zucchini

Special Diet Vegetarian, weight watchers

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 243kcal

Author Terri Gilson

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

US Customary - Metric

Get Recipe Ingredients

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 chips
¼ 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

📖 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.

🔢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!

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.

Nutrition