Zucchini Cake Roll with Chocolate Cream Cheese Filling

Fresh from the garden, this Zucchini Cake Roll is the perfect way to use up all your zucchini! And it's filled with chocolate cream cheese frosting!

👥 12 Servings⏱️ Prep & Cook: 2h 50m⏳ Prep: 30 min🔥 Cook: 20 min👤 Dorothy Kern📖 crazyforcrust

View Original Recipe

Share this recipe

🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●pan
●oven
●whisk
●spatula
●wooden spoon

📝 Preparation Steps

Preheat oven to 350°. Line a jelly roll (10x15”) pan with foil and spray with cooking spray (I like to use the spray with flour).

Beat eggs at high speed for ⏱️ 5 minutes, until frothy and dark yellow. Beat in sugar, oil, and vanilla extract.

large eggs3(15ml) vegetable oil1 tablespoon(206g) shredded zucchini (1 large or 2 small)2 cups(113g) cream cheese (room temperature)4 ounces(57g) butter (room temperature)4 tablespoons(10g) unsweetened cocoa powder2 tablespoonsvanilla extract1 teaspoon

Whisk together salt, baking powder, cinnamon, and flour. Stir into wet ingredients just until blended. Stir in zucchini.

(15ml) vegetable oil1 tablespoonbaking powder1 teaspoon(206g) shredded zucchini (1 large or 2 small)2 cups(113g) cream cheese (room temperature)4 ounces(57g) butter (room temperature)4 tablespoons(10g) unsweetened cocoa powder2 tablespoonscinnamon2 teaspoons

Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for ⏱️ 15-20 minutes. The top will bounce back slightly.

While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar. As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.

(15ml) vegetable oil1 tablespoon(206g) shredded zucchini (1 large or 2 small)2 cupsPowdered sugar (to aid in rolling (see note))(113g) cream cheese (room temperature)4 ounces(57g) butter (room temperature)4 tablespoons(10g) unsweetened cocoa powder2 tablespoonsPowdered sugar (for dusting)

Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least two hours.

While the cake is cooling, make the frosting. Beat the butter and cream cheese together until smooth. Beat in powdered sugar and vanilla.

When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least thirty minutes to one hour. Slice and serve.

Cake can be wrapped in plastic and frozen for up to one month.

Nutrition Facts

calories

232 kcal

fat Content

10 g

serving Size

1 serving

fiber Content

1 g

sugar Content

27 g

sodium Content

177 mg

protein Content

3 g

trans Fat Content

0.2 g

cholesterol Content

66 mg

carbohydrate Content

34 g

saturated Fat Content

5 g

unsaturated Fat Content

4 g

Reviews & Ratings

Share your thoughts and feedback about this recipe

Write a Review

Community Feedback

0 Reviews

Loading reviews...