Zucchini Cake Roll with Chocolate Cream Cheese Filling
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.
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.