Ingredients1 h 25 m servings 456 cals
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking powder and salt. Set aside.
- In a large bowl, cream together 1/2 cup butter, oil, and 1 1/4 sugar until light and fluffy. Beat in 2 eggs, one at a time, then stir in the zucchini. Beat in the flour mixture alternately with the buttermilk. Pour half of the batter into prepared pan.
- Make the filling: In a medium bowl, beat cream cheese, 2 tablespoons butter. Combine 1/4 cup sugar and cornstarch; beat into the cream cheese mixture until smooth. Beat in 1 egg, milk and vanilla. Pour over batter in pan, distributing evenly. Pour remaining batter over filing.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Per Serving: 456 calories; 27.1 g fat; 48.5 g carbohydrates; 6.8 g protein; 93 mg cholesterol; 379 mg sodium. Full nutrition
ReviewsRead all reviews 5
Excellent recipe I try it with and without the zucchini Its best without them I double the amount of cream cheese instead.
I made this for my husband's birthday. I left the zucchini out as well and doubled the cream cheese. It was good, I thought it was a little dry though. 4 stars because my husband loved it and...
eh not so great. The cream cheese layer mixed with the top chocolate layer. The chocolate layer was a little dry. If you are looking for a zucchini chocolate recipe the zucchini brownies on t...
made this for a cookout and the whole family LOVED it! It was so good!! I put a cup of chocolate chips in the cheesecake and after it cooled i put cool whip and more chocolate chips on the top!!...