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Chocolate Zucchini Cake

A delicious and healthier dessert that incorporates grated zucchini for added moisture and nutrition without sacrificing taste.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium zucchini Grated to yield about 1 1/2 cups.
  • 1 box chocolate cake mix (15.25 oz) Box mix used for simplicity.
  • 1/2 cup plain fat-free Greek yogurt Adds protein and moisture.
  • 3 whole eggs
  • 3/4 cup milk
  • 1 cup semi-sweet mini morsels Divided, with some reserved for topping.
  • 1/2 cup graham cracker crumbs Optional for topping.

Method
 

Preparation
  1. Preheat your oven to 325 degrees F (162 degrees C).
  2. Grate the zucchini to yield about 1 1/2 cups.
  3. In a large mixing bowl, combine the grated zucchini, chocolate cake mix, Greek yogurt, eggs, and milk. Stir until well mixed. Add in about 3/4 of the mini morsels.
  4. Spray the bottom of a 9×13 inch cake pan with cooking spray.
  5. Pour the cake mixture into the prepared pan and sprinkle the remaining mini morsels evenly on top.
Baking
  1. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool completely. Optionally, sprinkle with graham cracker crumbs before serving.

Notes

This cake can be served with whipped cream or low-calorie ice cream. Pair with fresh berries for added nutrition.