My Chocolate Zucchini Cake is always a favorite, and this version adds a sweet cream cheese swirl for a delicious variation! This Chocolate Zucchini Cake with Cream Cheese Swirl is rich, chocolatey, and incredibly moist thanks to the shredded zucchini. The creamy swirl adds just the right amount of sweetness to every bite.
It is easy to make, loaded with chocolate chips, and a great way to use up fresh zucchini. If you have more zucchini to use, be sure to check out my Zucchini Recipes for even more delicious ideas!
Ingredients & Substitutions
- Cream cheese swirl: This sweet, creamy swirl is made with softened cream cheese, sugar, vanilla, and flour. Make sure the cream cheese is softened so it mixes smoothly and creates a creamy texture.
- Vegetable oil: Oil helps keep the cake rich, moist, and fudgy. You can substitute another neutral-flavored oil, such as canola oil.
- Granulated sugar: Adds sweetness and helps create the soft, fudgy texture of the cake.
- Vanilla extract: Enhances the chocolate flavor and adds warmth to both the cake batter and cream cheese swirl.
- All-purpose flour: Provides structure while keeping the cake soft and tender.
- Unsweetened cocoa powder: Gives the cake its rich chocolate flavor. Use a good-quality cocoa powder for the best results.
- Baking soda: Helps the cake rise slightly and gives it the right texture.
- Kosher salt: Balances the sweetness and brings out the chocolate flavor.
- Zucchini: Use finely shredded zucchini and do not drain it. The moisture from the zucchini helps make this cake soft and fudgy. Remove any large seeds if using a larger zucchini.
- Semi-sweet chocolate chips: Add extra chocolate flavor and pockets of melted chocolate throughout the cake. You can use milk chocolate, dark chocolate, or chocolate chunks if preferred.
Tips for the Best Chocolate Zucchini Cake with Cream Cheese Swirl
- Do not drain the zucchini: The moisture from the zucchini is what helps this cake become soft and fudgy. Be sure to use finely shredded zucchini and leave it undrained.
- Let the batter rest before adding the chocolate chips: The batter may look dry and crumbly at first, but the zucchini will release moisture as it rests. After 5 minutes, give it another stir before adding the chocolate chips.
- Use softened cream cheese: Softened cream cheese blends smoothly and helps create a creamy swirl without lumps.
- Do not over-swirl the cream cheese mixture: A few gentle passes with a knife or skewer are all you need. Too much swirling can blend the cream cheese into the cake batter instead of creating pretty ribbons.
- Cool completely before slicing: The cake is very soft when warm. Let it cool completely, and chill it before slicing for the cleanest cuts and best texture.
FAQs
Why doesn’t this chocolate zucchini cake have eggs?
This chocolate zucchini cake does not need eggs! The moisture from the shredded zucchini helps create a soft, fudgy texture while also helping bind the ingredients together. Be sure not to drain the zucchini, as that extra moisture is important for the best results.
Do I need to squeeze the water out of the zucchini for zucchini cake?
No. For this recipe, do not drain the zucchini. The extra moisture from the zucchini is what helps make this cake soft, fudgy, and rich.
Can I use frozen zucchini in a chocolate zucchini cake?
Yes! Frozen zucchini can be used. Thaw it first and drain off any excess liquid, but do not squeeze it completely dry. The zucchini should still add moisture to the cake batter.
Can I use a different pan size?
This cake is best baked in a 9×13-inch pan. Using a different size pan will change the thickness of the cake and may require adjusting the baking time.
Can I add nuts or other mix-ins?
Yes! Chopped walnuts, pecans, peanut butter chips, or extra chocolate chips would all be delicious additions. Stir them in gently before baking.
How to Store Chocolate Zucchini Cake with Cream Cheese Swirl
Because of the cream cheese swirl, store leftover cake in an airtight container in the refrigerator for up to 5 days.
For the best texture and flavor, let the cake sit at room temperature for a few minutes before serving. This helps soften the texture and brings out the rich chocolate flavor.
To freeze, let the cake cool completely, then cut it into individual portions. Wrap each piece tightly in plastic wrap and place in a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
Chocolate Zucchini Cake with Cream Cheese Swirl
Ingredients
Cream Cheese Swirl
- 1 package (8 ounces) cream cheese, softened
- â…“ cup (67 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Chocolate Zucchini Cake Batter
- ½ cup vegetable oil
- 1 ½ cups (300 g) granulated sugar
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- ½ cup (59 g) unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon kosher salt
- 3 cups finely shredded zucchini, do not drain
- 1 ¼ cups (227.5 g) semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Line a 9×13-inch pan with parchment paper, leaving an overhang for easy removal, and lightly spray with nonstick cooking spray.
Cream Cheese Swirl
- Beat the softened cream cheese and sugar until smooth and creamy. Mix in the vanilla and flour until fully combined.
- Transfer the mixture to a piping bag or a zip-top bag with the corner snipped. Set aside.
Cake Batter
- In a large bowl, mix the oil, sugar, and vanilla.
- Add the flour, cocoa powder, baking soda, and salt. Stir until the mixture is dry and crumbly.
- Fold in the shredded zucchini. Let the batter rest for 5 minutes, then stir again.
- Fold in the chocolate chips.
- Spread the batter evenly into the prepared pan. Pipe lines of the cream cheese mixture across the top of the batter. Use a knife or skewer to gently drag through the lines in the opposite direction to create swirls. A few passes are enough; do not over-swirl.
- Bake for 30 to 40 minutes, or until a toothpick inserted into the cake portion comes out with moist crumbs but no wet batter. The cream cheese areas will still look soft.
- Let the cake cool completely in the pan. For the cleanest slices and best texture, refrigerate for at least 1 to 2 hours (or overnight) before cutting.
Did you make this recipe?
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