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Chocolate Zucchini Roll

Matt Schwennesen
Author
Matt Schwennesen
Ph.D. Student and Tabletop Gaming Enthusiast
Table of Contents

Ingredients
#

Roll
#

  • 3 eggs
  • 3/4 cup granulated sugar
  • 1 tsp baking soda
  • 1 cup flour
  • 1/2 cup baking cocoa
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 cup zucchini, shredded and peeled

Filling
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  • 8 oz cream cheese
  • 1/4 cup butter
  • 1 tsp vanilla
  • 1 cup powdered sugar

Directions
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  1. Beat eggs, then combine with flour, sugar, cocoa, baking soda and salt. Mix well.
  2. Stir in zucchini.
  3. Spread into a jelly roll pan or cookie sheet (10x15 inches) lined with greased wax paper. The batter will be very thick.
  4. Bake at 350 F for 10 - 15 minutes.
  5. When done, turn onto a paper towel dusted with powdered sugar and peel off waxed paper. and roll up to cool.
  6. To create the frosting, cream together cream cheese, butter, vanilla and beat until fluffy.
  7. Add powdered sugar to the frosting mixture.
  8. Spread onto the unrolled and cooled zucchini cake.
  9. Re-roll with filling and chill.
  10. Alternatively, use softened vanilla ice cream as the filling and freeze.