With a unique twist on the favorite chocolate zucchini cake, this recipe adds an attractive swirl of cream cheese that will have everyone asking for more. This cake can easily have other variations. I have made it without the cream cheese swirl/chips topping and have frosted the cake. I have also added other topping such as coconut, nuts, and caramel. You are limited only by your imagination.

Linda

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Recipe Summary

prep:
30 mins
cook:
25 mins
additional:
30 mins
total:
1 hr 25 mins
Servings:
24
Yield:
1 sheet cake
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray a sheet cake pan with cooking spray. Sift together the flour, cocoa powder, baking soda, and salt.

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  • In a mixing bowl, beat together 3 cups of sugar with canola oil with an electric mixer on low speed until the mixture is smooth; add 3 eggs one at a time, and beat again to combine. Beat in zucchini and vanilla until well combined. Beat the flour mixture into the sugar mixture by fourths, alternating with 1/4 cup of buttermilk after every portion of flour mixture. Mix the batter for 1 minute on medium-high speed, and pour the batter into the prepared baking pan.

  • In a bowl, mix together the cream cheese and 1/4 cup of sugar until thoroughly combined, then mix in 1 egg until the cream cheese mixture is smooth. Spoon dollops of the cream cheese here and there over the cake batter, and swirl the cream cheese mixture through the batter with a table knife to make a marbled effect. Sprinkle the milk chocolate and semisweet chocolate chips over the cake.

  • Bake in the preheated oven until a toothpick inserted into the chocolate portion of the center of the cake comes out with moist crumbs, 25 to 30 minutes. Cool on a rack.

Nutrition Facts

377 calories; protein 4.6g 9% DV; carbohydrates 45.6g 15% DV; fat 20.8g 32% DV; cholesterol 42.8mg 14% DV; sodium 260.3mg 10% DV. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/26/2010
This made enough batter for a 13x9 and at least 12 cupcakes. Baked the cupcakes for 22 minutes and the 13x9 for ~55 minutes. I used only 2 cups of sugar and used 3/4 c. oil and 3/4 c. unsweetened applesauce. It was delicious! Read More
(22)

Most helpful critical review

Rating: 1 stars
08/30/2010
This recipe was very disappointing. There was too much batter to fit in the 13X9 baking pan so it overflowed while baking. It took twice as long to cook than the recipe stated. The taste was very oily. A lot of ingredients and preparation for a below average cake. Read More
(5)
38 Ratings
  • 5 star values: 17
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
08/26/2010
This made enough batter for a 13x9 and at least 12 cupcakes. Baked the cupcakes for 22 minutes and the 13x9 for ~55 minutes. I used only 2 cups of sugar and used 3/4 c. oil and 3/4 c. unsweetened applesauce. It was delicious! Read More
(22)
Rating: 5 stars
08/23/2010
Very moist zucchini is hardly detectable. The baking times is way off though. I used a 9x13x2 pan as recipe said but the cooking time was about 1 hr.. I believe if one used a jelly roll pan then maybe it would bake in 30 min. Baking it longer made for a little bit of a cripsy crust which my husband really liked. Read More
(17)
Rating: 5 stars
08/23/2010
I used this recipe for cupcakes, without the swirl and just frosted it with cream cheese frosting. I brought it to a work party and it was a huge hit! Everyone loved it and a few of my coworkers even took some home for their kids and husbands because they loved them so much. Made TONS of cupcakes and they were super duper moist! I saved this recipe and will for sure be using it many more times in the future! Read More
(11)
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Rating: 4 stars
08/30/2010
This cake was very moist. Cooking time was way off it took an hour to bake Read More
(8)
Rating: 4 stars
05/29/2011
This cake is good as is and would also be fun to play with the ingredients. It was extremely moist. I cut the recipe down to 1/3 and it fit perfectly into an 8x8 pan. As other reviewers have noted the baking time was very off. I cooked at 375 for 25 minutes then lowered the temperature to 350 and baked an additional 20 minutes. A minor change I made to the recipe was using half veggie oil and half applesauce instead of canola oil. I also used low-fat cream cheese. Neither change compromised the recipe whatsoever. It was good and I will probably be making this again with a bit of tweaking! Read More
(8)
Rating: 4 stars
08/20/2010
Nice moist cake brownie. Simple to do and it makes a big sheet so it serves many. Good picnic recipe. Thanks! Read More
(7)
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Rating: 5 stars
08/31/2010
Try using the macaroon (coconut) mixture from the Chocolate Macaroon Tunnel Cake elsewhere on this website in place of the cream cheese in this recipe. Drop by heaping teaspoonsful over the cake and swirl lightly through batter for a fabulous variation! Read More
(6)
Rating: 5 stars
09/22/2011
I made this for my son's 1st birthday party. Everyone loved it. Even those who normally hate zucchini gobbled it up-and then had seconds! I made a small cake for my son (to destroy) and if I hadn't the 9x13" pan would probably have overflowed while baking. They also took about an hour to bake. The only other alteration I made was to replace the milk chocolate chips with white chocolate chips. I will definitely use this recipe again! Read More
(5)
Rating: 1 stars
08/30/2010
This recipe was very disappointing. There was too much batter to fit in the 13X9 baking pan so it overflowed while baking. It took twice as long to cook than the recipe stated. The taste was very oily. A lot of ingredients and preparation for a below average cake. Read More
(5)