Servings: 12

Weight Watcher Smart Points: 18

Preparation Time: 15 Minutes

Cooking Time: 40 Minutes

Ready In: 55 Minutes



    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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