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

Chocolate Zucchini Roll Recipe

Read Reviews (9)
4.15 9
Publisher Photo
"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 King Arthur Unbleached 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(9)

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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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.

MY REVIEW
Reviewed Aug. 23, 2011

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.

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