Maria
Indulge in the delightful flavors of a Zucchini Cake Roll with Chocolate Cream Cheese Filling, a moist and flavorful dessert that combines the freshness of zucchini with the decadence of chocolate cream cheese. This recipe offers a unique twist on a classic cake roll, perfect for a special occasion or a sweet treat any time.
Why Make This Recipe
If you’re looking for a creative way to use up excess zucchini from your garden or want to impress your guests with a unique dessert, this recipe is a must-try. The combination of moist zucchini cake and rich chocolate cream cheese filling is a winning combination that is sure to please any palate.
How to Make Zucchini Cake Roll with Chocolate Cream Cheese Filling
Ingredients:
- 3 large eggs
- ⅔ cup (134g) granulated sugar
- 1 tablespoon (15ml) vegetable oil
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- ¾ cup (93g) all-purpose flour
- 2 cups (206g) shredded zucchini ((1 large or 2 small))
- Powdered sugar (for rolling)
- 4 ounces (113g) cream cheese (room temperature)
- 4 tablespoons (57g) butter (room temperature)
- 2 tablespoons (10g) unsweetened cocoa powder
- 1 ½ cups (170g) powdered sugar
- 1 teaspoon vanilla extract
Directions:
- 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.
- The cake can be frozen for up to one month.
How to Serve Zucchini Cake Roll with Chocolate Cream Cheese Filling
Serve this cake roll chilled, sliced into rounds to showcase the swirl of chocolate cream cheese filling. Dust with powdered sugar for a beautiful presentation.
How to Store Zucchini Cake Roll with Chocolate Cream Cheese Filling
Store the cake roll in the refrigerator, tightly wrapped in plastic wrap, for up to one week. For longer storage, freeze the wrapped cake for up to one month.
Tips to Make Zucchini Cake Roll with Chocolate Cream Cheese Filling
- Ensure the zucchini is well drained to prevent excess moisture in the cake.
- Roll the cake tightly in the towel while it is still warm for easier rolling later.
- Let the cake chill in the refrigerator before slicing to make clean, even slices.
Variation
For a nutty twist, add chopped walnuts or pecans to the chocolate cream cheese filling before rolling up the cake.
Zucchini Cake Roll with Chocolate Cream Cheese Filling
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.
