Chocolate Zucchini Roll

Total Time Prep: 20 min. Bake: 15 min. + cooling
Yield 10 servings
Test Kitchen Approved
"I created this moist cake roll to use my garden zucchini," says Victoria Zmarzley-Hahn from Northampton, Pennsylvania.

Ingredients

  • 3 large 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 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 teaspoons vanilla extract
  • 1 cup confectioners' sugar
  • Additional confectioners' sugar

Directions

  1. Line a greased 15x10x1-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).
  2. 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.
  3. For filling, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Beat in confectioners' sugar until smooth.
  4. 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.

Nutrition Facts

1 each: 309 calories, 15g fat (8g saturated fat), 101mg cholesterol, 318mg sodium, 40g carbohydrate (27g sugars, 1g fiber), 6g protein.

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

© 2025 RDA Enthusiast Brands, LLC