Last night I made an easy Zucchini cake recipe from Food and Wine website.

It called for 1/2 cup of yogurt.  I let it bake for the alloted time and checked it with a knife, and the knife was clean so cake is done.  After cooling and slicing, I notice that its not nice and dry but looks too moist inside.  This isn't the first time this has happened to me.  Although I know the yogurt makes it moist, but it should be dry.

When you eat it, it doesn't look cooked.  Real soggy.

Does anyone have this problem when baking with yogurt. I've made other recipes using yogurt and the result seems the same. 

Could be your oven temperature?

Yogurt is excellent in baking as is sour milk.

Was your zucchini extremely drained?  I will grate my zucchini and then squeeze it in a thick layer of paper towel or cheesecloth first.

a muffin recipe that uses yogurt and I didn't have a problem. However, if memory serves, it did take longer than what the recipe called for. It’s possible that the difference can be the temperature of our refrigerators.