Chocolate Zucchini Cake Roll with Spiced Cream

A chocolate zucchini cake roll filled with spiced cream cheese filling sitting on a white serving plate.

5 from 8 votes

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 cheese filling and sprinkled with confectioners sugar to serve.

Course Desserts

Cuisine American

Keyword Chocolate Zucchini Cake, Chocolate Zucchini Cake Roll, Zucchini Cake

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 226kcal

Author Shelby Law Ruttan

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 , drained

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. Set aside.
In a medium bowl, using an electric hand mixer, whisk together the eggs and vanilla extract. In another bowl, Combine the flour, sugar, cocoa, baking soda, cinnamon and salt.
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.
While the cake is baking, lay cheesecloth over a large board and sprinkle with powdered sugar.
Once the cake is baked, Immediately turn the sheet cake onto prepared cheesecloth. Peel off the parchment paper and roll the cake up, jelly-roll style, starting with a short side. Allow cake to cool completely while rolled up.

For the spiced cream:

In a large mixing bowl, beat cream cheese, butter, vanilla, cinnamon and cayenne pepper until fluffy. Beat in confectioners’ sugar. Set aside.

To assemble the cake:

Once the cake has cooled, unroll cake; spread filling to within 1 inch of edges. Roll up again and wrap tightly with plastic wrap.
To serve, slice and sprinkle lightly with confectioners sugar (if desired).

Nutrition