This recipe is based on the ingredient list shown in your image. The combination of oat flour, zucchini, Greek yogurt and maple syrup is consistent with chocolate-zucchini cakes that use zucchini and yogurt for moisture; handling the grated zucchini correctly is particularly important for the final texture.
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Ingredients
Cake
1½ cups oat flour
1 cup grated zucchini
¼ cup unsweetened cocoa powder
2 large eggs
½ cup plain Greek yogurt
¼ cup pure maple syrup
½ cup dark chocolate chips
1 tsp baking powder
¼ cup chopped walnuts
Optional additions
The image does not list these, but they can improve the cake:
1 tsp vanilla extract
¼ tsp salt
1–2 tbsp milk if the batter is unusually thick
Optional chocolate topping
The photograph appears to show a chocolate topping/glaze in addition to the ingredients listed in the image. For a simple version:
¼ cup dark chocolate chips
1 tbsp Greek yogurt or milk
1 tsp maple syrup, optional
Full Method
1. Prepare the oven
Preheat the oven to 350°F / 175°C.
Grease a 9-inch / 23-cm round cake pan and line the bottom with parchment paper.
2. Prepare the zucchini
Grate 1 cup zucchini.
For this particular recipe, don’t leave it dripping wet. Put the grated zucchini in a clean kitchen towel and gently squeeze out some, but not necessarily all, of the excess water.
You want moist zucchini—not a dry handful.
This matters because zucchini releases a considerable amount of water during baking. Similar chocolate-zucchini recipes specifically address zucchini moisture because it affects the finished texture.
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3. Mix the dry ingredients
In a medium bowl, whisk together:
1½ cups oat flour
¼ cup cocoa powder
1 tsp baking powder
¼ tsp salt, if using
Break up any cocoa or flour lumps.
4. Mix the wet ingredients
In a second, larger bowl, whisk:
2 eggs
½ cup Greek yogurt
¼ cup maple syrup
1 tsp vanilla, if using
Whisk until smooth.
Stir in the grated zucchini.
5. Combine
Add the dry mixture to the wet mixture.
Fold gently with a spatula until just combined.
Do not overmix. Oat-flour cakes can become dense if the batter is worked excessively.
If the batter seems extremely thick, add 1 tablespoon milk at a time, up to about 2 tablespoons.
6. Add chocolate and walnuts
Fold in:
½ cup dark chocolate chips
¼ cup chopped walnuts
Reserve a small amount of walnuts and chocolate chips for the top if desired.
7. Fill the pan
Transfer the batter to the prepared cake pan.
Smooth the surface and sprinkle with additional walnuts and chocolate chips.
8. Bake
Bake at 350°F / 175°C for approximately 28–35 minutes.
Start checking at 28 minutes.
The cake is done when:
the center is set,
the top springs back slightly when gently pressed,
and a toothpick comes out with a few moist crumbs, rather than wet batter.
Don’t wait for the toothpick to be completely dry—the zucchini and yogurt are intended to keep this cake moist.
Comparable chocolate-zucchini cakes using oat flour and yogurt bake around 20–32 minutes depending on pan size and batter quantity.
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9. Cool
Let the cake cool in the pan for 10–15 minutes.
Run a knife around the edge, then transfer it to a cooling rack.
Allow it to cool substantially before adding a glaze.
Optional Chocolate Glaze
For the glossy chocolate appearance in the photograph:
Melt ¼ cup dark chocolate chips gently in the microwave in 15–20 second intervals, stirring between each.
Stir in 1 tbsp Greek yogurt or milk.
Add 1 tsp maple syrup if you want it sweeter.
Spread or drizzle over the cooled cake.
Immediately sprinkle with chopped walnuts and a few chocolate chips.
Let the topping set for about 15–20 minutes before slicing.
ALL NUT INFORMATION
Contains:
Walnuts — YES.
Walnuts are tree nuts and are a major food allergen.
The recipe contains ¼ cup chopped walnuts, plus additional walnuts may be used for decoration.
If you have a tree-nut allergy
Do not use walnuts.
You can simply omit them. The cake will still work.
For a nut-free version, also check the labels of your:
chocolate chips
oat flour
cocoa powder
Greek yogurt
because products can be manufactured in facilities that process tree nuts.
Possible substitutions
Ingredient Substitute
Walnuts Omit completely
Walnuts Pumpkin seeds/pepitas for a nut-free crunch, provided they’re safe for you
Oat flour Certified gluten-free oat flour if needed
Greek yogurt Plain thick dairy-free yogurt
Maple syrup Honey, although this changes the flavor
Dark chocolate chips Semi-sweet chocolate chips
Eggs Use a suitable commercial egg replacer; texture will change
Important: Peanuts are legumes rather than tree nuts, but peanut allergy is a separate allergen concern. If you’re avoiding nuts because of a severe allergy, always check the individual product’s allergen statement rather than relying only on the ingredient name.
Gluten-Free Information
Oats are naturally gluten-free, but ordinary oat products can be contaminated during processing.
For someone with celiac disease or medically necessary gluten avoidance, use oats/oat flour specifically labeled certified gluten-free.
Also check the chocolate chips and other packaged ingredients.
Other Allergens
Eggs: Yes
Milk/dairy: Yes, from Greek yogurt
Tree nuts: Yes, walnuts
Peanuts: Not intentionally included
Wheat: No wheat ingredients, provided the oat flour and other ingredients are suitable
Soy: Not intentionally included, but chocolate chips can contain or have cross-contact with soy depending on the brand.
Recipe Q&A
Can I make this without walnuts?
Yes. Simply leave them out. No other adjustment is necessary.
Can I leave out the chocolate chips?
Yes, although the cake will be less chocolatey and less sweet. You can replace them with additional chopped walnuts or omit them entirely.
Do I need to peel the zucchini?
No. Wash it well and grate it with the skin on.
Should I squeeze the zucchini?
Lightly squeeze it if it is extremely watery. Don’t completely dry it out—the moisture is useful for the cake.
Can I use regular flour instead of oat flour?
Yes, but the texture will change. Start with approximately the same volume and adjust the batter if necessary.
Can I make my own oat flour?
Yes. Blend rolled/old-fashioned oats in a blender or food processor until they have a fine, flour-like consistency. This is also a common method used in chocolate zucchini cake recipes.
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Two Peas & Their Pod
Why is my cake dense?
Common causes are:
overmixing the batter,
too much zucchini liquid,
old baking powder,
using a smaller/deeper pan,
or underbaking.
Why is the center wet?
Zucchini releases water as it cooks. Give the cake another 5–10 minutes if the center is still genuinely wet, covering the top loosely with foil if it is becoming too dark.
Can I make muffins with this batter?
Yes. Divide into about 10–12 muffin cups and begin checking around 18–22 minutes.
How should I store it?
Because it contains zucchini, eggs and yogurt, store leftovers covered in the refrigerator. Bring individual slices toward room temperature before eating for a softer texture.
Can I freeze it?
Yes. Cool completely, slice, wrap individual portions well and freeze. Thaw in the refrigerator or at room temperature.
Approximate nutrition
Because the image doesn’t specify brands, exact zucchini moisture, chocolate type, yogurt fat percentage, or final serving size, nutrition can only be estimated.
If the cake is divided into 10 slices, a reasonable estimate is roughly:
Calories: 190–230 kcal
Protein: 5–7 g
Carbohydrates: 25–30 g
Fat: 8–11 g
Fiber: 3–4 g
Sugar: approximately 10–14 g
Walnuts contribute healthy unsaturated fats, fiber and some protein, but they also substantially increase the calorie and fat content.
Nut summary
Main nut: walnut
Amount: ¼ cup in the cake
Allergen: tree nut
Nut-free option: omit walnuts or use seeds such as pepitas if appropriate for your allergy requirements.
Yield: about 10–12 slices
Prep: ~15 minutes
Bake: ~28–35 minutes
Total: ~50 minutes
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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