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Chocolate Swirl Zucchini Sheet Cake

Rated as 4 out of 5 Stars

"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."
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1 h 25 m servings 377
Original recipe yields 24 servings (1 sheet cake)


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  1. 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.
  2. 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.
  3. 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.
  4. 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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 377 calories; 20.8 45.6 4.6 43 260 Full nutrition

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Read all reviews 31
  1. 35 Ratings

    Rated as 5 out of 5 Stars
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    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

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. unsweete...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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. unsweete...

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, th...

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...

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 not...

This cake was very moist. Cooking time was way off, it took an hour to bake

Nice, moist cake brownie. Simple to do and it makes a big sheet, so it serves many. Good picnic recipe. Thanks!

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 ca...

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 had...

Definitely too much batter for one 9x13 pan. I also would make a dozen cupcakes with part of the batter. Baking time is closer to 45 to 50 minutes if you put all the batter in the cake pan. O...