… because what is life without good food?

1,2,3 Chocolate Zucchini Cake {Lowfat}

123 Chocolate Zucchini Cake {Lowfat}

This is a luscious, moist and healthy chocolatey cake that takes only takes a few minutes to put together (most of that time is grating the zucchini) and it’s so yummy! I made it years ago when my daughter-in-law first came to visit and we topped it with strawberries (or was it raspberries?) and whipped light cream and reveled in it. She mentioned to me not long ago how good it was and I had completely forgotten that I’d made this cake for her. I’m so glad she mentioned it because this cake is way too good to be forgotten! I got up this morning eager to look up the recipe and make it again since my sis brought me some gorgeous zucchini.

My sweet daughter just had some of this for breakfast, so I asked her if she would take the photos for me. I think I might let her do the photography more often. She has a good eye and a different style and perspective and it makes me so happy when she helps me with my cooking and blogging projects.

A little note about fat: it is true that the low-fat diet led to a lot of health problems. I don’t advocate cutting fat out of your diet (especially not if you’re going to replace it with sugar!) Include healthy fats like olive oil, cheese, nuts and avocados, but also include lots of fiber and grains, fruits and vegies and watch your total calorie intake. I like to reduce fats and sugar in baked goods and desserts because it reduces the calories, but then I also try to add whole grains and fiber to make treats that are truly health conscious, but still satisfy my desires for a decadent dessert.

123 Chocolate Zucchini Cake {Lowfat}

1,2,3 Chocolate Zucchini Cake {Lowfat}

Adapted from Food.com. I cut down the sugar, replaced some of the oil with yogurt and replaced some of the flour with whole wheat flour and flaxmeal.

  • 1 cup flour
  • 3/4 cup whole wheat flour + 1/4 cup flaxmeal (or 1 cup whole wheat flour)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cocoa
  • 1 1/4 cups white sugar
  • 3 eggs
  • 1/4 cup oil
  • 1/2 cup lowfat or nonfat vanilla yogurt
  • 2 teaspoons vanilla
  • 2 cups grated zucchini


  1. Mix the dry ingredients.
  2. Add the liquid ingredients and stir it all together.
  3. Spray a 9×13 inch pan with cooking spray, pour in the batter and bake for 30-40 minutes at 350 or until a toothpick inserted in the center comes out clean.

123 Chocolate Zucchini Cake {Lowfat}

This recipe was shared at Weekend PotluckScrumptious SundaysFamily Fresh MealsManic Monday, Cast Party Wednesday, Thursday’s TreasuresTastetastic Thursday, Fit & Fabulous Fridays, and Foodie Friends Friday.

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13 Responses

  1. I bet even the kids wouldn’t know how healthy this is! Thanks Ann! 🙂

    July 30, 2012 at 9:35 am

    • Ann

      nope they wouldn’t! and even if they did, they wouldn’t care 🙂

      July 30, 2012 at 9:37 am

  2. Who cares if it’s healthy? Yum!

    July 30, 2012 at 5:42 pm

    • Ann

      It is! thanks so much 🙂

      July 30, 2012 at 9:39 pm

  3. Oh that looks so beautiful! I love that it is healthy, and so moist:-) Hugs, Terra

    July 30, 2012 at 8:29 pm

    • Ann

      Thank you Terra!

      July 30, 2012 at 9:39 pm

  4. I love zucchini cake, bread, muffins. Just about anything. I think it is great!

    August 2, 2012 at 9:22 am

    • Ann

      Me too! Thank you so much 🙂

      August 2, 2012 at 9:23 am

  5. Perfect timing! I have been looking for just this recipe to try. Yours sounds great. Do you think it would work in a bundt cake pan? Thanks!

    August 3, 2012 at 11:31 am

    • Ann

      Hi Dawn,

      Thanks for your comment … I haven’t tried it in a bundt cake pan, but I don’t see why it wouldn’t work!

      Happy baking 🙂


      August 3, 2012 at 12:12 pm

  6. Delish~

    August 8, 2012 at 7:14 pm

  7. Ouida Lampert

    When you make your gluten-free version, what flour (or, blend) do you have the best results with?

    August 29, 2014 at 11:37 pm

    • Ann

      I used 1 cup of Bob’s Red Mill all-purpose flour and 1 cup of brown rice flour and had really good results.

      August 30, 2014 at 8:49 am