Chocolate Zucchini Cake Roll with Spiced Cream
A chocolate zucchini cake roll recipe with shredded zucchini baked in! This delicious chocolate sponge cake is filled with a spiced cream filling and sprinkled with confectioners sugar.
Servings 12
Calories 226kcal
Equipment
Ingredients
For the Cake
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup flour
- ¾ cup granulated sugar
- ¼ cup milk
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup shredded zucchini
For the Spiced Cream
- 8 ounces cream cheese , softened
- 6 tablespoon butter , softened
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon cayenne pepper (optional)
- 1 cup confectioners’ sugar
Instructions
For the cake:
- Preheat the oven to 350 degrees.
- Prepare the sheet pan by coating it with solid shortening, then lay a piece of parchment paper on top of the prepared pan. Coat the top of the parchment paper with shortening.side. Cool the chocolate zucchini cake completely on a wire rack.
- Shred the zucchini using the side with the large holes of a box grater.
- In a medium bowl, whisk together the eggs and vanilla extract.
- Combine the flour, sugar, cocoa, baking soda, cinnamon and salt. Using an electric hand mixer on medium speed, add the flour mixture to the wet ingredients alternately with the milk and mix well. Stir the drained zucchini into the chocolate cake batter.
- Pour batter into the prepared baking pan, spreading the batter out to evenly coat the bottom of the pan. Bake for 10 minutes, until the cake springs back when gently touched or a toothpick inserted into the center comes out clean.
- Immediately turn the sheet cake onto a cotton towel dusted with confectioners’ sugar. Peel off the parchment paper and cool for 15 minutes.Roll the cake up, jelly-roll style, starting with a short side.
For the spiced cream:
- In a mixing bowl, beat cream cheese, butter, vanilla, cinnamon and cayenne pepper until fluffy. Beat in confectioners’ sugar.
To assemble the cake:
- Unroll cake; spread filling to within 1 in. of edges. Roll up again and refrigerate until serving.
- Sprinkle lightly with confectioners sugar just prior to serving.
Nutrition
Serving: 1slice | Calories: 226kcal | Carbohydrates: 35g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 223mg | Potassium: 172mg | Fiber: 2g | Sugar: 24g | Vitamin A: 461IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg
