Oh, you are going to LOVE this Flourless Zucchini Greek Yogurt Cake! Seriously, it’s become my absolute go-to when I want something sweet but also, you know, *good for me*. I stumbled upon this gem years ago when I was trying to use up a mountain of zucchini from my garden, and let me tell you, it was a game-changer. The zucchini makes it unbelievably moist – like, melt-in-your-mouth moist – and the Greek yogurt adds this lovely tang and richness without any flour. It’s seriously magic in a cake pan!

Why You’ll Love This Flourless Zucchini Greek Yogurt Cake

Seriously, what’s not to adore about this cake? It’s:

Incredibly moist thanks to the zucchini and Greek yogurt – no dry cake here!
Packed with flavor from cinnamon and honey, it tastes so decadent.
Super easy to whip up, even on a busy weeknight.
A healthier alternative, being flourless and using wholesome ingredients.

It’s the perfect treat that feels indulgent but is actually good for you!

Gathering Your Ingredients for Flourless Zucchini Greek Yogurt Cake

Alright, let’s get our mise en place ready for this amazing Flourless Zucchini Greek Yogurt Cake! It’s pretty straightforward, but a few little things make all the difference. First off, you absolutely need 2 cups of grated zucchini. Now, this is key: you’ve gotta squeeze out as much water as possible from that zucchini. I usually pop it in a clean kitchen towel or cheesecloth and give it a good wring-out. Trust me, it stops the cake from getting soggy! Then, grab 1 cup of good quality plain Greek yogurt – full-fat is best for richness, but whatever you have works. You’ll also need 3 large eggs; make sure they’re at room temperature, it really helps them incorporate better. For sweetness, we’re using 3/4 cup of honey, which gives it this lovely natural sweetness. And don’t forget 1/2 cup of olive oil for that beautiful moisture. Oh, and a splash of 1 teaspoon of vanilla extract for that comforting aroma.

For our spices, we’re keeping it classic with 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg. A little pinch of 1/4 teaspoon of salt is crucial to balance everything out, and 1 teaspoon of baking soda to give it a little lift. And if you love a bit of crunch, like I do, you can totally fold in 1/2 cup of chopped walnuts. Totally optional, but so yummy!

Essential Ingredients for Our Flourless Zucchini Greek Yogurt Cake

Getting the freshest ingredients really makes our Flourless Zucchini Greek Yogurt Cake sing! It doesn’t need anything fancy, just good, wholesome stuff. Fresh zucchini is non-negotiable, and good quality Greek yogurt will give you that perfect texture and tang. These simple items are the building blocks for a truly delicious, flourless treat!

Step-by-Step Guide to Baking Your Flourless Zucchini Greek Yogurt Cake

Okay, let’s get this amazing Flourless Zucchini Greek Yogurt Cake into the oven! It’s honestly a pretty simple process, and the results are SO worth it. First things first, preheat your oven to 350°F (175°C). While it’s warming up, get your 9-inch cake pan ready. I like to give it a good grease and then a light dusting of flour – or you can use baking spray, whatever works for you. This just ensures our beautiful cake doesn’t stick.

Preparing the Batter for Your Flourless Zucchini Greek Yogurt Cake

Now for the fun part: making the batter! Grab a big bowl. You’re going to combine all your wet ingredients first: the grated zucchini (remember, squeezed dry!), the Greek yogurt, honey, olive oil, eggs, and that lovely vanilla extract. Give it a good mix until everything is just combined. Don’t go crazy with the mixer here; we’re not trying to whip air into it. In a separate bowl, quickly whisk together your cinnamon, nutmeg, salt, and baking soda. This just makes sure those dry ingredients are evenly distributed. Then, gently add these dry bits to your wet mixture. Stir it all together until you *just* don’t see any more dry streaks. Seriously, stop mixing as soon as it’s combined. Overmixing can make this Flourless Zucchini Greek Yogurt Cake a bit tough, and we want it tender!

Baking and Cooling Your Flourless Zucchini Greek Yogurt Cake

Once your batter is ready, gently fold in those chopped walnuts if you’re using them. Pour that lovely batter into your prepared cake pan. It’ll be pretty thick, which is exactly what we want! Pop it into your preheated oven and let it bake for about 35 to 45 minutes. The best way to tell if it’s done is the toothpick test – stick a toothpick right into the center. If it comes out clean, or with just a few moist crumbs attached (no wet batter!), it’s ready. Carefully take it out of the oven and let it cool in the pan for about 10 minutes. This little rest helps it firm up. Then, gently invert it onto a wire rack to cool completely. Patience here means a cake that doesn’t fall apart!

Tips for Baking the Perfect Flourless Zucchini Greek Yogurt Cake

Okay, so you want that absolute *perfect* Flourless Zucchini Greek Yogurt Cake? A couple of little tricks up my sleeve will help! First, that zucchini grating and squeezing? Don’t skip it! The drier your zucchini, the less chance of a watery cake. I use a fine-mesh sieve sometimes, or just a good old cheesecloth – give it a really good squeeze. Also, make sure those eggs and yogurt are at room temperature. It sounds minor, but it really helps everything blend together smoothly without getting lumpy. And remember what I said about not overmixing? That’s super important for getting that lovely, tender crumb. Overmixing develops gluten, and since we don’t have flour, we don’t want *any* extra toughness!

Variations to Personalize Your Flourless Zucchini Greek Yogurt Cake

This Flourless Zucchini Greek Yogurt Cake is fantastic as is, but you know me, I love to play around! Sometimes I’ll add a pinch of cardamom along with the cinnamon for a warmer spice note, or even a little bit of lemon zest to brighten it up. If you’re feeling really decadent, a handful of chocolate chips or some dried cranberries folded in at the end are absolutely divine. It’s so easy to make this cake your own!

Serving and Storing Your Delicious Flourless Zucchini Greek Yogurt Cake

This Flourless Zucchini Greek Yogurt Cake is honestly delicious just as it is, maybe with a tiny dusting of powdered sugar if you’re feeling fancy! It’s so moist, you don’t really need anything else. If you do have leftovers (which is rare in my house!), just wrap it up tightly or pop it into an airtight container. It’ll stay nice and fresh at room temperature for a couple of days. If it lasts longer, pop it in the fridge. To reheat, a quick zap in the microwave for about 15-20 seconds brings back that lovely warmth!

Frequently Asked Questions About Flourless Zucchini Greek Yogurt Cake

Got questions about this amazing Flourless Zucchini Greek Yogurt Cake? I get it! People often ask me, “Can I use something other than Greek yogurt?” While Greek yogurt is fantastic for its thickness and tang, you could try a thick regular yogurt, but it might make the batter a bit thinner. Also, “Why is my cake so dense?” Usually, that happens if you overmix the batter or don’t squeeze enough water out of the zucchini. Remember, we want moist, not wet! People also wonder if it’s truly a healthy dessert option, and yes, because it’s flourless and uses natural sweeteners and good fats, it’s a much lighter choice. And for those looking for gluten-free cake options, this is a winner!

Nutritional Information Disclaimer

Just a little heads-up about the nutritional info for this Flourless Zucchini Greek Yogurt Cake! The numbers you see are just estimates, okay? They can totally change depending on the exact brands of ingredients you use, like the olive oil or honey, and even how big your eggs are. So, consider them a general guide rather than exact science!

Your Feedback on Our Flourless Zucchini Greek Yogurt Cake

I absolutely LOVE hearing from you when you try this Flourless Zucchini Greek Yogurt Cake! Did it turn out amazing? Did you add any fun twists? Please, please leave a comment below and let me know all about it. And if you snap a pic, tag me on social media – I live for seeing your creations! Your feedback helps me and other bakers out so much!

Flourless Zucchini Cake: 3 Yummy Zucchini Secrets

Author: ferecipe.com
Total Time: 60 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A moist and flavorful cake made with zucchini and Greek yogurt, without any flour.

Ingredients

Scale

2 cups grated zucchini
1 cup Greek yogurt
3/4 cup honey
1/2 cup olive oil
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup chopped walnuts (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
In a large bowl, combine the grated zucchini, Greek yogurt, honey, olive oil, eggs, and vanilla extract. Mix well.
In a separate bowl, whisk together the cinnamon, nutmeg, salt, and baking soda.
Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
Fold in the chopped walnuts, if using.
Pour the batter into the prepared cake pan.
Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

Ensure the zucchini is well-drained to avoid a watery batter.
You can add a squeeze of lemon juice to the batter for a brighter flavor.
This cake is delicious served plain or with a dusting of powdered sugar.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 20g
Sodium: 150mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 5g
Cholesterol: 50mg

Keywords: flourless cake, zucchini cake, Greek yogurt cake, healthy dessert, gluten-free cake, moist cake