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Chocolate Zucchini Roll

By: Victoria Zmarzley-Hahn  
"'I created this moist cake roll to use my garden zucchini,' says Victoria Zmarzley-Hahn from Northampton, Pennsylvania."

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 252 people have saved this

Prep Time:
20 Min
Cook Time:
15 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 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
  •  
  • FILLING:
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter or margarine, softened
  • 2 teaspoons vanilla extract
  • 1 cup confectioners' sugar
  • Additonal confectioners' sugar

Directions

  1. In a mixing bowl, beat eggs and vanilla. Combine flour, sugar, cocoa, baking soda, cinnamon and salt; add to egg mixture and mix well. (batter will be thick). Stir in zucchini. Spread into a greased and waxed paper-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 10-15 minutes or until cake springs back when lightly touched.
  2. Turn onto a linen towel dusted with confectioners' sugar. Peel off waxed paper and roll up, jelly-roll style, starting with a short side. Cool on a wire rack.
  3. In a mixing bowl, beat cream cheese, butter and vanilla until fluffy. Beat in confectioners' sugar. Unroll cake; spread filling to within 1 in. of edges. Roll up again; dust with confectioners' sugar. Refrigerate until serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 310 | Total Fat: 14.7g | Cholesterol: 101mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2006 by PRESSEDFORTIME 
I tried this recipe for CHristmas dinner, and it was quite easy, but I think I kept the cake... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 29, 2008 by lindylou02 
I tried this recipe this year with the hundreds of Zucc. I got from my garden. It was delish.... MORE

 
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