Chocolate Swirl Zucchini Sheet Cake Recipe - Allrecipes.com
Chocolate Swirl Zucchini Sheet Cake Recipe
  • READY IN ABOUT hrs

Chocolate Swirl Zucchini Sheet Cake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 9x13-inch cake Change Servings
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  • PREP

    30 mins
  • COOK

    25 mins
  • READY IN

    1 hr 25 mins

Directions

  1. 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.
  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.
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Reviews More Reviews

Most Helpful Positive Review
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 applesauce. It was delicious!

 
Most Helpful Critical Review
Aug 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.

 

20 Ratings

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 maybe it would bake in 30 min. Baking it longer made for a little bit of a cripsy crust which my husband really liked.

 
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 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!

 
May 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!

 
Aug 30, 2010

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

 
Aug 20, 2010

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

 
Aug 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!

 

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Nutrition

  • Calories
  • 377 kcal
  • 19%
  • Carbohydrates
  • 45.6 g
  • 15%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 20.8 g
  • 32%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 260 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Linda
0 Followers 1 Saved Recipes
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