*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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.
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!
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!
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!
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!
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.
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