Chocolate and Zucchini Sheet Cake with a Cream Cheese Swirl

    55 minutes

    This is a moist chocolate sheet cake that uses zucchini, there is then a cream cheese mixture added to create a swirl. Looks great, tastes great.

    26 people made this

    Serves: 24 

    • 3 cups (375g) plain flour
    • 1/2 cup cocoa
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon salt
    • 3 cups (660g) white sugar
    • 1 1/2 cups (375ml) canola oil
    • 3 eggs
    • 3 cups grated zucchini
    • 1 teaspoon vanilla essence
    • 1 cup (250g) buttermilk
    • Cream Cheese Swirl
    • 250g cream cheese, softened
    • 1/4 cup (60g) white sugar
    • 1 egg
    • Chocolate Topping
    • 1/2 cup milk chocolate chips
    • 1/2 cup dark chocolate chips

    Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C. Spray a 22x33cm cake tin with cooking spray.
    2. Sift together the flour, cocoa, bicarbonate of soda and salt.
    3. In a mixing bowl beat together the sugar and canola oil with an electric mixer on low speed until the mixture is smooth. Add 3 eggs one at a time then beat again to combine.
    4. Mix 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.
    5. Mix the batter for 1 minute on medium-high speed then pour the batter into the prepared cake tin.
    6. Cream Cheese Swirl: In a bowl mix together the cream cheese and sugar until thoroughly combined then mix in the egg until the cream cheese mixture is smooth.
    7. Spoon dollops of the cream cheese here and there over the cake batter then swirl the cream cheese mixture through the batter with a table knife to make a marbled effect.
    8. Chocolate Topping: Sprinkle the milk chocolate and dark chocolate chips over the cake.
    9. Bake in the preheated oven until a toothpick inserted into the chocolate portion of the centre of the cake comes out with moist crumbs; 25 to 30 minutes. Cool on a cake rack.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (25)


    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!  -  26 Aug 2010  (Review from Allrecipes USA and Canada)


    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.  -  21 Aug 2010  (Review from Allrecipes USA and Canada)


    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!  -  20 Aug 2010  (Review from Allrecipes USA and Canada)