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Chocolate Zucchini Roll Recipe
Chocolate Zucchini Roll Recipe photo by Taste of Home

Chocolate Zucchini Roll Recipe

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"I created this moist cake roll to use my garden zucchini," says Victoria Zmarzley-Hahn from Northampton, Pennsylvania.
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling
MAKES: 10 servings

Ingredients

  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup shredded peeled zucchini
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 teaspoons vanilla extract
  • 1 cup confectioners' sugar
  • Additional confectioners' sugar

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.

Directions

  1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in zucchini and vanilla. Combine the flour, cocoa, baking soda, cinnamon and salt; add to egg mixture until well blended. (batter will be thick).
  2. Spread batter evenly in prepared pan. Bake at 350° for 10-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with cocoa. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  3. For filling, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Beat in confectioners' sugar until smooth.
  4. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Dust with confectioners' sugar. Cover and refrigerate for 1 hour. Yield: 10 servings.
Originally published as Chocolate Zucchini Roll in Taste of Home June/July 1999, p67

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.

Reviews for Chocolate Zucchini Roll

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (0)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Aug. 12, 2014

"I think this is the best zucchini recipe I have found!! The first one I made I grated the zucchini and put it into a strainer to let excess moisture drain out. It only cracked a little when rolling and all I did was slice on the crack and nobody knew! Now the one I made today I didn't drain any of the zucchini and it cracked even more. But I was still able to roll it up and once again, I will slice on the cracks. I am thinking the moisture is a factor so I will definitely drain from now on. I also baked for 15 minutes anything sooner left it "sticky". I love the filling but I was thinking of trying it with Strawberry cream cheese for a different variation. I also thought of Marshmallow, Cherry nut, or Gob fillings too! This is definitely a keeper going to make them and freeze them for the holidays!"

MY REVIEW
eig
Reviewed Aug. 30, 2013

"Rolling it didn't work for me either so I made it into a torte. Tastes the same although it doesn't look as pretty since there is not enough to frosten the sides."

MY REVIEW
Reviewed Aug. 14, 2013

"I have made roll cakes before w/o a problem, but this one cracked when I unrolled from the towel. I still filled & re-rolled, but it was impossible to cut w/o falling apart :( After reading all of the other great reviews, I'm wondering if my zucchini had too much moisture. Not really sure, but very frustrating...Thought this was going to be a keeper."

MY REVIEW
Reviewed Mar. 8, 2013

"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."

MY REVIEW
Reviewed Sep. 20, 2011

"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."

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