Friday, July 31, 2009

Chocolate Zucchini Roll

My wonderful sister Michele is so great at sharing her abundant zucchini crop with me each year and I always look forward to making her soft zucchini cookies (which I made today and will post the recipe for soon!), but this year she found another zucchini recipe gem that I made last night and it turned out really well! It looks pretty fancy and the kiddos had fun eating it too.

The original recipe is from Here it is:

Zucchini Roll

  • 3 eggs
  • 1 teaspoon
  • 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
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter or margarine, softened
  • 2 teaspoons vanilla extract
  • 1 cup powdered sugar
  • Additional powdered sugar

  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. (I baked mine for about 12 minutes, but next time I'll check it at 10 minutes.)
  2. Turn onto a linen towel dusted with powdered 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 powdered sugar. Unroll cake; spread filling to within 1 in. of edges. Roll up again; dust with powdered sugar. Refrigerate until serving.