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sliced cake roll with chocolate filling and powdered sugar sprinkled on top.
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3.75 from 4 votes

Zucchini Cake Roll with Chocolate Cream Cheese Filling

Fresh from the garden, this Zucchini Cake Roll is the perfect way to use up all your zucchini! And it's filled with chocolate cream cheese frosting!
Prep Time30 minutes
Cook Time20 minutes
Cooling Time2 hours
Total Time2 hours 50 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 232kcal
Author: Dorothy Kern
Cost: 7


For the Cake:

  • 3 large eggs
  • cup (134g) granulated sugar
  • 1 tablespoon (15ml) vegetable oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • ¾ cup (93g) all-purpose flour
  • 2 cups (206g) shredded zucchini (1 large or 2 small)
  • Powdered sugar to aid in rolling (see note)

For the Filling:

  • 4 ounces (113g) cream cheese room temperature
  • 4 tablespoons (57g) butter room temperature
  • 2 tablespoons (10g) unsweetened cocoa powder
  • 1 ½ cups (170g) powdered sugar
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting


  • Preheat oven to 350°. Line a jelly roll (10x15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
  • Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar, oil, and vanilla extract.
  • Whisk together salt, baking powder, cinnamon, and flour. Stir into wet ingredients just until blended. Stir in zucchini.
  • Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 15-20 minutes. The top will bounce back slightly.
  • While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar. As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
  • Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least two hours.
  • While the cake is cooling, make the frosting. Beat the butter and cream cheese together until smooth. Beat in powdered sugar and vanilla.
  • When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least thirty minutes to one hour. Slice and serve.
  • Cake can be wrapped in plastic and frozen for up to one month.



  • If you want to frost the outside of the cake too, double the frosting.
  • This is a moist cake; I don't recommend rolling it in parchment paper because it will stick.
  • It shouldn't crack as long as it's baked all the way because of the moisture, but if it does double the frosting and frost the outside.


Serving: 1serving | Calories: 232kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 177mg | Potassium: 142mg | Fiber: 1g | Sugar: 27g | Vitamin A: 353IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg