Dark Chocolate Zucchini Bundt Cake

Celebrate National Chocolate Cake Day with this Slimmed Down Chocolate Cake!

Recipe originally posted on http://mommyhoodbytes.com/celebrate-national-chocolate-cake-day-with-this-slimmed-down-chocolate-cake-recipe/

Yield: 24 servings

Dark Chocolate Zucchini Bundt Cake

  • 1/2 cup coconut oil
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract
  • ½ cup non-fat plain Greek yogurt
  • ¼ cup buttermilk
  • 1 1/2 cups all purpose flour
  • ½ cup whole wheat flour
  • 1/2 cup dark cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups shredded zucchini
  • ¼ cup dark chocolate chips
  • Topping:
  • Powdered sugar


  1. Preheat oven to 350 degrees F.
  2. Cream the coconut oil, sugars, and vanilla. Add the butter milk and Greek yogurt. Mix well.
  3. Add the flours, cocoa powder, salt, and baking soda and mix again. Stir in zucchini and chocolate chips, until batter is well combined.
  4. Spread the batter in a greased bundt cake pan. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Remove from oven and let cool.
  5. Top with powdered sugar and serve.

Tip: You can also add walnuts or coconut to this recipe to change it up!

Nutrition Facts Per serving (with powdered sugar on top)

112 calories, 13 g CHO, 6 g FAT, 3 g PRO, 137 mg sodium, 5 g sugar