Fresh from the garden, this Zucchini Cake Roll is the perfect way to use up all your zucchini! Even better, t’s filled with chocolate cream cheese frosting!
Have you ever had a dream where your zucchini plant grew as tall as your house, spawning these huge leaves of green talons and the squash blossoms grew teeth with snapping jaws? And the zucchini that grew on the plant were as big as grown men and they would detach themselves from the plant and run around in the night attacking small animals and taking swims in your pool?
I haven’t either, which is kind of a miracle considering how big my zucchini plants are. And how many zucchini I’ve gotten off of them.
So, in true Dorothy fashion, I made another cake roll…with zucchini.
This cake roll is fashioned after the recipe for my Carrot Cake Roll. I swapped a few things and added zucchini instead of carrots. And then I filled it with the best filling everrrrr…chocolate cream cheese frosting.
Why have I never made chocolate cream cheese frosting before? WHY?
It’s my new favorite frosting. I’m putting it on everything from now on. Watch out peanut butter cinnamon rolls, your new BFF is in town.
You can see that I had a little cracking on this cake roll. There, on the right. That crack happened because I didn’t follow my own rule of chilling the roll for at least 30 minutes (preferably longer) before slicing. I was impatient, and it was super hot in my kitchen. That, and this cake is a little wetter than some, because of the zucchini. Follow the instructions: pat it dry first. Then still follow all my rules.
Don’t break my rules, y’all.
Let’s review Dorothy’s Cake Roll Rules 101:
- You cannot use a cake mix for cake roll recipes, unless you edit the ingredients and only use part of the mix. My first cake roll, the Chocolate Turtle Cake Roll, was made with a cake mix. You can adapt that recipe for your favorite cake mix flavor.
- You must use LOTS of powdered sugar on your rolling towel. The area where the cake is going to go needs to be white. Not see-through white but white. Probably about 1/4-1/2 cup at least. When you turn your cake onto it the powdered sugar will cover your floor, your counter, you, your dog, and your child across the room. That’s how you know you’ve used enough.
- To prevent cracking, the cake needs to be hot when you roll it. HOT. As in, you’re burning your fingers on the pan (use oven mitts!) when you turn it out and the heat of the cake through the towel is slightly uncomfortable but not enough to give you a burn. Roll it as soon as it comes out of the oven, waiting no longer than 1 minute before transferring it to the towel.
- The cake must be completely cool before unrolling. At least two hours…maybe more.
- After filling and re-rolling, chill for at least 30 minutes (or longer!) before slicing.
Those rules should aid in getting a crack-free cake. I can’t promise it…but that’s how mine have always been crack free (except, of course, when I violated rule #5).
Now, go make a cake roll. I have some zucchini for you. I’d rather get rid of it before it eats me in my sleep.
Other fun ideas:
Sweets from friends:
Chocolate Flourless Cake by Dieters Downfall
Cookies ‘n Cream Cupcakes with Milk Chocolate Frosting by Life as a Lofthouse
Easy Hot Fudge Cake by Something Swanky
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This post may be linked to: Chef in Training, Lil’ Luna, Buns In My Oven, Chic-and-Crafty, I’m Lovin’ it Fridays, Strut your Stuff Saturday, Weekend Potluck, Weekend Wrap Up Party, Sundae Scoop Link Party, and all of these too!