Chocolate Swirl Zucchini Sheet Cake

16 Reviews

Prep: 30 min
Cook: 25 min
Ready In: 1 hr 25 min

“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.” - by Linda

Adjust Servings

Adjust

Metric US

Original recipe yields 1 9x13-inch cake

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray. Sift together the flour, cocoa powder, baking soda, and salt.
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

Amount Per Serving (24 total)

Calories
377 cal
19%

Fat
20.8 g
32%

Carbs
45.6 g
15%

Based on a 2,000 calorie diet

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Reviews (16)

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blkdimn

Aug. 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 ap..." See moreplesauce. It was delicious!"

sweetpea

Aug. 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 may..." See morebe it would bake in 30 min. Baking it longer made for a little bit of a cripsy crust which my husband really liked."

breebebabe

Aug. 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 ..." See moretook 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!"

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