A twist on the classic pumpkin roll, this zucchini roll comes together surprisingly easily. Made with a zucchini-flecked cake rolled around a sweet cream cheese filling, this zucchini roll makes a perfect summertime dessert and a great way to use up excess zucchini from your garden.
My oven broke on Friday.
After meticulously designing my first rendition of the batter for this zucchini roll I peeked through the glass to confirm the oven temperature (jelly roll pan full of hopeful batter in hand) and realized something was definitely wrong. Within a few hours (and after a substantial amount of googling on my husband’s part as well as a visit from my dad) it was determined–my oven was dead.
Since the majority of my baking for this blog is done Friday evening through Sunday (and I already had a full Sunday planned), this incident caused more anxiety and frustration than an oven should ever be able to incite in a human being, and the search for a new one began immediately. Then, when Zach and I finally decided on an oven that we liked (shiny, self-cleaning, stainless steel), we were told it couldn’t be delivered for three weeks.
Three weeks was simply not a feasible option for us, so fortunately (thanks to the powers of the internet) we were able to find the same oven a just a bit further away, deliverable before the end of this week.
After being told about the three-week wait time, several days without an oven suddenly didn’t seem so bad after all.
This roll took
too many attempts to get just right (I think I made it half a dozen times) and I am very grateful that my parents (and bake-happy siblings) allowed me to commandeer their counter and oven-space for such a long period of time. In the end, they were rewarded with this zucchini roll, which was eaten quite gratefully and quickly, and I hope considered a fair trade.
With oversized zucchini overwhelming gardens and farmers markets everywhere this time of year, it’s nice to be able to convert this beautiful, emerald-skinned squash into something other than the typical bread or grilled/sauteed dish. This zucchini roll offers a nice twist, a sweet, slightly cinnamon-y, zucchini flecked cake rolled around a cream cheese filling.
I highly recommend that you make more than one.
Cream Cheese Filling
- 8 oz cream cheese softened to room temperature
- 1/2 cup butter softened to room temperature, 1 stick
- 1/2 tsp vanilla extract
- 2 cups powdered sugar
- Preheat oven to 350F
- Line 15x10 jelly roll pan with aluminum foil and spray with baking spray
- In KitchenAid (or with hand-mixer) beat together eggs, sugars and oil on medium speed until well-combined (about 1 minute).
- Stir in vanilla extract.
- In separate bowl, combine flour, baking powder, salt, and cinnamon.
- Gradually stir flour mixture into egg mixture with spatula.
- Fold in grated zucchini.
- Spread batter evenly into prepared jellyroll pan and bake on 350 for 13-15 minutes (edges may just begin to turn slightly golden).
- While the cake is cooking, lay out a clean baking towel at least as wide as your jellyroll pan and dust generously with powdered sugar (this will help keep the cake from sticking to the towel while you are rolling it up).
- As soon as cake is done cooking, remove from oven and invert immediately onto prepared dishtowel.
- Remove jellyroll pan and very carefully peel foil away from cake.
- Immediately, carefully, roll cake, starting with one of the 10" sides, using the towel to help you roll the cake but taking care to keep the towel from being rolled into the roll.
- Allow cake to cool for one hour.
Cream Cheese Frosting
- In mixer, cream together cream cheese and butter.
- Stir in vanilla extract.
- Gradually stir in powdered sugar, pausing to scrape down sides of mixer until all sugar is incorporated.
- Carefully unroll the cake.
- Evenly spread frosting over surface of cake (be sure to go to the edges) and then carefully re-roll.
- Cut and serve. If not eating immediately, store in refrigerator in airtight container (or covered with plastic wrap) until ready to eat.
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