Servings: 12

Weight Watcher Smart Points: 18

Preparation Time: 15 Minutes

Cooking Time: 40 Minutes

Ready In: 55 Minutes


  • ½ teaspoon baking powder
  • 1¼ teaspoon baking soda
  • ¾ cup (177ml) olive oil or canola oil
  • 50 grams (3½ tablespoons) coconut oil
  • ¼ cup (30 grams) Dutch-process cocoa powder
  • 2 large eggs
  • 2-4 tablespoons Greek yogurt
  • ¾ cup (177ml) Greek yogurt
  • 1 cup (320 grams) honey
  • ½ teaspoon salt
  • 1 cup (180 grams) semi-sweet chocolate chips
  • ½ teaspoon vanilla
  • 2 teaspoons vanilla extract
  • 290 grams whole wheat flour (this was about 2 cups or 2¼ cups)
  • 3 cups (for me, this was 340 grams) grated, peeled zucchini1


  1. Grease a 12 cup bundt pan or 6 cup if you want to make half
  2. Preheat your oven to 350°F / 176°C
  3. For the cake, combine the honey, oil, and vanilla in a large bowl
  4. At first it'll be difficult to get the honey incorporated, but it'll work
  5. Stir in the eggs and then the Greek yogurt
  6. Set this bowl aside.In another large bowl, combine all the dry ingredients
  7. Sift the cocoa powder into the bowl if it's lumpy, or just use a fork to get rid of the lumps
  8. Add the wet mix to the dry mix and stir, just until combined
  9. Fold in the zucchini and the chocolate chips.Bake the full recipe for 40 minutes, or if using half, bake for 30 minutes
  10. When you insert a toothpick in the middle, the toothpick will not come out dry, or even with crumbs, but it'll come out covered in sticky batter
  11. If you insert it, and it's just normal batter, it's not ready
  12. Sticky batter is what we're looking for! It'll continue to cook once it's out of the oven.Let cool in the pan for 10 minutes and then flip out onto a wire rack to cool
  13. Cool completely before putting on the ganache
  14. If using the following ganache recipe, store cake covered in the fridge
  15. Otherwise, room temperature is fine.For the ganache: Over low heat, melt the honey and coconut oil and in a medium saucepan or pot
  16. When melted, add the vanilla and then the cocoa powder
  17. Stir until thoroughly combined
  18. It might look weird, like it isn't combining
  19. The first time I made it, I used too much coconut oil and poured some out and everything was fine
  20. The recipe reflects how I made it the second time with less coconut oil, and had no problem with excess oil.Place in the fridge for 5 minutes
  21. Take out and add a tablespoon of Greek yogurt at a time, stirring after every one
  22. For me, just under three tablespoons was enough
  23. It should be pourable at this point
  24. Not too hot and not too cold
  25. Pour over the cake and store any leftovers in the fridge.

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