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

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
FILLING:

Directions

Instructions Checklist
  • 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.

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  • Turn onto a linen towel dusted with confectioners' sugar. Peel off waxed paper and roll up, jelly-roll style, starting with a short side. Cool on a wire rack.

  • In a mixing bowl, beat cream cheese, butter and vanilla until fluffy. Beat in confectioners' sugar. Unroll cake; spread filling to within 1 in. of edges. Roll up again; dust with confectioners' sugar. Refrigerate until serving.

Nutrition Facts

310 calories; protein 5.9g; carbohydrates 41g; fat 14.7g; cholesterol 92.6mg; sodium 306.6mg. Full Nutrition
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Reviews (10)

Rating: 4 stars
12/26/2006
I tried this recipe for CHristmas dinner, and it was quite easy, but I think I kept the cake in too long, When I checked it at 10 min. and though it was glossy and sprung back, it seemed liquid under the surface, so I cooked it too much longer. My cake turned out dry. I also put a beanut butter pie filling in it. YUM! Maybe after I try the cake again I'll write my filling recipe down! Read More
(12)
Rating: 4 stars
07/29/2008
I tried this recipe this year with the hundreds of Zucc. I got from my garden. It was delish. My family lovedit. The only thing I did dif was ....I put mini chocolate chips in filling. Nice touch! I made 4 of them and froze them for Christmas dinner. Thanks for the great recipe. Read More
(11)
Rating: 2 stars
10/25/2010
I made three of these and was very disappointed. Although we have not ate them yet, when I unrolled to fill, they all broke in huge cracks. When rolled up, the filling oozed out. It was moist; don't know what I did wrong. Not as easy as my pumpkin rolls (and I was really looking forward to this one!). Read More
(4)
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Rating: 4 stars
09/21/2011
Excellent but I added about 1/4 c oil to recipe, batter looked a little dry. Turned out great. I'd make it again. Read More
(3)
Rating: 5 stars
08/05/2011
Fantastic! Very moist cake with a delicious filling. I brought it to a gathering which included several zucchini growers. They all wanted the recipe and told me they would give me all the zucchini I wanted if I could turn it into this! Of course there was no cake left by the end of the evening. Read More
(3)
Rating: 5 stars
12/18/2011
awesome taste--very similar to the pumpkin roll recipe I follow every year; however, I did find the cake a bit dry--it also cracked more than the pumpkin version--maybe I'll add some oil to the next one I make! Read More
(1)
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Rating: 5 stars
04/05/2010
I made this a few years back and now my family LOVE it....So, I am makeing this a lot.... 2 for Easter. Wonderful !!! Read More
(1)
Rating: 5 stars
06/22/2010
this turned out great and I had many requests for the recipe. Read More
(1)
Rating: 2 stars
08/26/2010
I tried this recipe for something different. I have made a similar recipe to this but it was a pumkin roll. I have to say that I was not impressed with this one. I cooked it just until it was done(spring back when touched) and it was very dry. The filling was good but the cake itself was just way to rich for me but maybe for a big chocolate lover they might like it. I don't think I will cook this one again, sorry Victoria :( Read More
(1)