Triple Chocolate Zucchini Raspberry Cake

Triple Chocolate Zucchini Raspberry Cake

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Cake Ingredients

  • 3 eggs
  • 1 C oil
  • ¾ C Pioneer® Sugar
  • ¾ C Pioneer® Golden Light Brown Sugar
  • ½ C sour cream
  • 1 T vanilla
  • 2½ C grated zucchini squash
  • 4 squares bittersweet chocolate, melted
  • ½ C dark cocoa powder
  • ½ C mini chocolate chips
  • 3 C flour
  • ½ tsp salt
  • 2 tsp cinnamon
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • ½ C nuts (optional)


  • 1 pkg. (8 oz.) cream cheese, softened
  • ¼ C Pioneer® Sugar
  • 1 tsp orange zest
  • 1 C raspberries


  • 1 C dark chocolate cocoa powder or chips
  • ¾ C Pioneer® Golden Light Brown Sugar
  • ½ C butter
  • ¼ C cream
  • 1 tsp vanilla
  • ½ C sour cream
  • 3 C Pioneer® Confectioners Powdered Sugar- or until desired thickness


  1. Preheat oven to 325° F. Spray two 9-inch or 8-inch round cake pans; set aside.In large bowl mix first eggs, oil, both Pioneer sugars, sour cream, vanilla, zucchini, chocolate, cocoa powder, and chocolate chips together. Add flour, salt, cinnamon, baking powder, baking soda, and nuts to this, stir in gently.
  2. Filling: In separate medium bowl mix cream cheese, Pioneer® Sugar, and zest. Gently fold in raspberries.
  3. Pour half of cake mixture into prepared pans. Pour half of cream cheese filling on top; then remaining cake mixture. Bake 1 hour or until done. Cool.
  4. Frosting: Combine chocolate, Pioneer® Golden Light Brown Sugar, butter and cream in medium saucepan. Bring to boil. Cook for 2 minutes; remove from heat. Stir in vanilla. Cool to lukewarm. Gradually beat in sour cream then Pioneer® Confectioners Powdered Sugar. Frost cake.

Cooks Note

May decorate top of cake by whipping ½ C whipping cream with ¼ C Pioneer® Sugar
Triple Chocolate Zucchini Raspberry Cake
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