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Zucchini Cake Roll with Chocolate Cream Cheese Filling

Zucchini Cake Roll
A moist and flavorful dessert that marries the freshness of zucchini with the richness of chocolate cream cheese, this cake roll is a delightful treat for any occasion.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Serving Size 10 -12

Ingredients

Cake Roll:

  • 3 large eggs
  • 2/3 cup granulated sugar
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 3/4 cup all-purpose flour
  • 2 cups shredded zucchini (1 large or 2 small)
  • Powdered sugar (for rolling)

Chocolate Cream Cheese Filling:

  • 4 ounces cream cheese (room temperature)
  • 4 tablespoons butter (room temperature)
  • 2 tablespoons unsweetened cocoa powder
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350°F and prepare a jelly roll pan with foil.
  • Beat eggs until frothy, then mix in sugar, oil, and vanilla.
  • Combine dry ingredients and fold into wet mixture, then stir in zucchini.
  • Spread batter in prepared pan and bake for 15-20 minutes.
  • Roll the warm cake in a powdered sugar-dusted towel and let cool.
  • Prepare the chocolate cream cheese filling and spread it on the cooled cake.
  • Roll the cake back up and chill before slicing and serving.
  • Store the cake roll in the refrigerator, tightly wrapped in plastic wrap, for up to one week.

Notes

For added texture, consider adding chopped nuts to the filling.