Won T Kill the Diet Chocolate Cinnamon Zucchini Cake
Indulge in a guilt-free dessert with this "Won’t Kill the Diet Chocolate Cinnamon Zucchini Cake," a moist and decadent treat that sneaks in a healthy twist. Made with freshly grated zucchini, unsweetened applesauce, and non-fat Greek yogurt, this cake keeps things light without sacrificing rich chocolate flavor. Warm hints of cinnamon complement the cocoa, while optional dark chocolate chips add extra indulgence. Perfectly balanced for health-conscious dessert lovers, it’s sweetened with a mix of granulated and brown sugar for just the right amount of sweetness. Ready in just an hour, this easy-to-make cake is perfect for a midday snack, a post-dinner treat, or any occasion that calls for a little wholesome indulgence. Enjoy all the satisfaction of chocolate cake without derailing your healthy eating goals!
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Recipe Information
Ingredients
- 2 cups Zucchini
- 1.5 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 teaspoon Ground cinnamon
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar
- 0.5 cups Greek yogurt (non-fat, plain)
- 2 large Eggs
- 0.5 cups Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 0.5 cups Dark chocolate chips (optional)
- 1 as needed Non-stick cooking spray
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish with non-stick cooking spray.
Grate the zucchini (leaving the skin on) and gently press it between paper towels to remove excess moisture. Set aside.
In a medium-sized mixing bowl, whisk together the flour, cocoa powder, cinnamon, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and Greek yogurt. Whisk until smooth.
Add the eggs, applesauce, and vanilla extract to the large bowl and continue whisking until fully combined.
Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined (do not overmix).
Gently fold in the grated zucchini and, if desired, the dark chocolate chips.
Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack before slicing into 12 servings and enjoying guilt-free!
Nutrition Facts
Calories |
2460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 5513 mg | 240% | |
| Total Carbohydrate | 461.7 g | 168% | |
| Dietary Fiber | 61.5 g | 220% | |
| Total Sugars | 227.2 g | ||
| Protein | 80.6 g | 161% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 539 mg | 41% | |
| Iron | 39.4 mg | 219% | |
| Potassium | 3896 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
