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"I created this moist cake roll to use my garden zucchini," says Victoria Zmarzley-Hahn from Northampton, Pennsylvania.
Nutritional Facts 1 serving (1 each) equals 309 calories, 15 g fat (8 g saturated fat), 101 mg cholesterol, 318 mg sodium, 40 g carbohydrate, 1 g fiber, 6 g protein.
Originally published as Chocolate Zucchini Roll in Taste of Home June/July 1999, p67
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Reviewed on Mar. 08, 2013 by Jbug
I made this when I was expecting company. My husband and I ate it before the company got here so I had to make another one to serve to them. It is really good and not very difficult to make.
Reviewed on Sep. 20, 2011 by prettybluiz
I have made a lot of roll cakes but this one did not work for me. I made it just like the recipe called for, letting it cool 5 minutes before rolling it up as directed. When it had cooled completely and I unrolled it, it fell all apart and was more like a fudgy brownie. Not sure what went wrong, the cake its self was very good. Not a complete loss, going to make cake balls out of it, but definately not going to serve it to my bunco group tomorrow.
Reviewed on Aug. 23, 2011 by cojon
I have a gransdon who is 11 and a VERY PICKY EATER. I gave him a small bite of the dessert and he said he liked it! Now you're talking about a kid who will not eat anything green (unless it's jello), and not a big eater of chocolate either. This is a fantastic dessert. No way can you tell there is zucchini in this. I used 2 cups and squeezed the moisture out of the first cup only. I had to make a few changes because I am allergic to eggs. Used the equivalent of 2 eggs from "Egg Replacer" and also sprinkled some plain gelatin over cold water to let it set up (3 minutes). I had never made a jelly roll cake before and was very pleased with the outcome. My husband really liked it and of course, so did I. Will be making this again for ourselves and our 4 kids and their families.
Reviewed on Mar. 18, 2010 by 1fixitchick
I have made the chocolate zucchini cake and it is awesome and just when I thought it couldn't get any better here's this recipe! So easy and so very delicious!!! I peel and grate my extra zucchinis from my garden and put in freezer bags and freeze. Then, during the cold winter months I thaw it out for baking. If you do this, make sure you put the freezer bags in a bowl and defrost in the refrigerator as they will leek water. I drain the zucchini before I measure it for my recipe. This works very well. I make cookies, cupcakes and cakes this way! Helps heat the house on frosty mornings and delivers a delicious treat for the family and friends! Nice!
Reviewed on Aug. 27, 2009 by kelly46563
DELICIOUS!
Reviewed on Aug. 17, 2009 by lightedway
Oh my this cake is awesome! A super way to use up your garden zucchini. This recipe is easy too! No one in my house knew it had zucchini in it. Moist Moist
Reviewed on Aug. 03, 2009 by shunyshine
This was really good. My family loved it. I was not sure about the zucchini and chocolate together but you don't even taste zucchni. Will make again.
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