- 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
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup butter, softened
- 2 teaspoons vanilla extract
- 1 cup confectioners' sugar
- Additional confectioners' sugar
- 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).
- 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.
- For filling, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Beat in confectioners' sugar until smooth.
- 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.
Reviews for Chocolate Zucchini Roll
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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!
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.
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.
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.
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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