• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
Sugar Spun Run
  • All Recipes
  • Desserts
    • Cookies
    • Candy
    • Bars & Brownies
    • Cake
    • Pies
  • Pastries
  • Breads
  • Savory
  • Breakfast
    • Muffins
    • Scones
  • Seasonal
    • Cozy Winter / Holiday Treats
    • Easter / Spring
    • Fall Recipes
    • Summer Recipes
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Me
  • All Recipes
  • Contact/Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
  • ×
    You are here: Home / Desserts / Cake / Zucchini Roll

    Zucchini Roll

    July 13, 2015 Updated April 30, 2020 BySam 58 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Print Recipe

    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.

    zucchini roll

    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.

    Overhead of Zucchini RollSo, now I’m waiting for my new oven (which I’m quite excited about) and am very, very fortunate that my parents and their fully-functioning oven live only 15 minutes away from me.

    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.

    The filling was fairly easy, a subtle variation of my well-loved cream cheese frosting. You can’t have a zucchini roll without this, zucchini and cream cheese go together perfectly, much like carrot cake and cream cheese frosting.

    Zucchini Roll slice on plate

    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.

    More Recipes to Try:

    • Zucchini Bread
    • Zucchini Muffins
    • Lemon Poppy Seed Muffins

    Enjoy!

    zucchini roll

    Zucchini Bread Roll

    Adapted from Libby's Pumpkin Roll recipe
    4.78 from 9 votes
    Print Pin Rate
    Author: Sam Merritt

    Ingredients

    Roll

    • 3 large eggs
    • ¾ cups granulated sugar
    • ¼ cup brown sugar
    • 1 Tbsp canola oil vegetable oil would also work
    • ½ tsp vanilla extract
    • ¾ cups all-purpose flour
    • 1 tsp baking powder
    • ½ tsp salt
    • ½ tsp cinnamon
    • 1 cup grated zucchini absorb excess moisture by patting with paper towel
    • Powdered sugar for dusting

    Cream Cheese Filling

    • 8 oz cream cheese softened to room temperature
    • ½ cup butter softened to room temperature, 1 stick
    • ½ tsp vanilla extract
    • 2 cups powdered sugar
    Prevent your screen from going dark

    Instructions

    • 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.
    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
    Free E-Book

    Treat yourself to a FREE E-BOOK!


    Zucchini Roll--fun, easy way to use up zucchini! --from SugarSpunRun
    Previous Post: « Snickerdoodle Scones
    Next Post: Caramelized Rice Krispie Treats »

    Reader Interactions

    Comments

    1. L Caulkins

      January 16, 2021 at 9:20 am

      5 stars
      I have this about eight times and it is deliouse. My family loves it just as much as pumpkin roll. I have changed the flavoring at times to lemon, which is just as wonderful.

      Reply
      • Sam

        January 16, 2021 at 8:59 pm

        I am so glad you and your family enjoyed!! Thank you so much for commenting 🙂

        Reply
    2. Bonnie

      September 25, 2020 at 10:33 am

      3 stars
      Should have baked the roll longer. Baked it 17 min. But it still wasn’t done I could tell when I unrolled it for the filling. It was kind of gooey. Went ahead anyway put cream cheese filling on it and sprinkled some blueberries(suggested by my grandson) on it. Let’s hope it tastes as good as everyone says

      Reply
      • Sam

        September 27, 2020 at 3:47 pm

        Hi Bonnie! How did it taste? Unfortunately different ovens can run a little differently which is why I try to provide other cues as well (golden edges). I hope everyone still enjoyed!

        Reply
    3. Jan

      August 17, 2020 at 8:34 am

      5 stars
      My family really loved this recipe. The cake was very moist and the filling was not too sweet. I’d make it again!👍🏻

      Reply
      • Sam

        August 17, 2020 at 9:01 pm

        I am so glad everyone enjoyed it so much, Jan! 🙂

        Reply
    4. Selah Howard

      June 28, 2019 at 4:26 pm

      Hi there!

      So, I’m wondering… Will you be making a pumpkin roll recipe? Just curious because my family and I aren’t big fans of zucchini treats. But absolutely love pumpkin anything. ;D Thanks!

      Reply
      • Sam

        June 28, 2019 at 9:39 pm

        Hi Seleh! I have been working on one for quite a while, but I have not quite perfected it yet. Hopefully sometime this year. 🙂

        Reply
        • Selah Howard

          June 29, 2019 at 6:30 pm

          Okay, great! Thank you! Good luck!

    5. Flourchild

      September 07, 2017 at 11:57 am

      5 stars
      Just pulled some zucchini from my garden and can’t wait to try this roll! Looks amazing!

      Reply
    6. Kathy @ Beyond the Chicken Coop

      July 15, 2015 at 9:25 am

      Oh no! Poor you with no oven! You will be sooo happy once the new one arrives! Luckily you had a back up oven you could use! Love the zucchini roll. Zucchini must be the most versatile veggie around!

      Reply
      • Sam

        July 15, 2015 at 10:23 pm

        I am SO impatient for the new one! Thank you, Kathy!

        Reply
    7. Maureen | Orgasmic Chef

      July 15, 2015 at 6:53 am

      5 stars
      What a clever idea. I’ve had loads of zucchini bread but never cake and this would suit me perfectly. I love it!

      Reply
      • Sam

        July 15, 2015 at 10:23 pm

        Thank you, Maureen!

        Reply
    8. Shelby @ Go Eat and Repeat

      July 14, 2015 at 3:26 pm

      This zucchini roll looks amazing! I love how you mixup the traditional pumpkin roll with this!

      Reply
      • Sam

        July 15, 2015 at 10:23 pm

        Thank you, Shelby!

        Reply
    9. Zainab

      July 14, 2015 at 2:43 pm

      I wouldn’t survive without an oven either especially over the weekend. I do all my baking for the blog Friday night to Sunday and would be very angry without one. So glad your parents were close by and you could use theirs. Love this spin on a roll cake!!

      Reply
      • Sam

        July 15, 2015 at 10:23 pm

        It’s SO frustrating! Thank you, Zainab!

        Reply
    10. Heather - Butter & Burlap

      July 14, 2015 at 9:00 am

      Seriously, you’re oven broke! Gah! That’s awful! I’ve been reading about a lot of ovens breaking lately, and that’s no bueno! These pictures look GORGEOUS though, and I can’t wait to dive into that cake! It only took you 12948095 times, but I bet it’s well worth it! 🙂

      Reply
      • Sam

        July 15, 2015 at 10:22 pm

        Thank you, Heather!

        Reply
    11. Anu-My Ginger Garlic Kitchen

      July 14, 2015 at 7:01 am

      This cake roll looks so delicious and full of YUM! Absolutely loving this goodness! 🙂

      Reply
      • Sam

        July 15, 2015 at 10:22 pm

        🙂 Thank you, Anu!

        Reply
    12. Vanessa @ VanessaBaked

      July 13, 2015 at 10:34 pm

      I love this new spin on cake rolls! Such a great way to use zucchini. Looks delicious!

      Reply
      • Sam

        July 15, 2015 at 10:21 pm

        Thank you, Vanessa!

        Reply
    13. Sneha

      July 13, 2015 at 10:01 pm

      5 stars
      Hey..I truly, truly love this roll, it looks so moist and flavorful, and that cream cheese frosting is abundant in a good way and The cream in the middle looks so perfect and mouthwateringly tasty too 🙂 mmm! Thanks for a great weekend. 🙂

      Reply
      • Sam

        July 15, 2015 at 10:21 pm

        Thanks so much!

        Reply
    14. Cheyanne @ No Spoon Necessary

      July 13, 2015 at 9:56 pm

      5 stars
      Total bummer about your oven, I can only imagine your frustration. I totally would have thrown a temper tantrum equivocal to that of a 4 year old. And 3 weeks for a new oven?!? What the? Um NO! So glad you are getting a brand spankin’ new one much sooner and that your super cool ‘rents live close and allow you to use theirs. This roll is genius and sounds Hella good! Love that you took the over played pumpkin roll and totally revamped it into this deliciousness! I absolutely know what I will be making next time I have a surplus of zucchini! ♡ cheers, girlfriend- to shiny new ovens!!

      Reply
      • Sam

        July 15, 2015 at 10:21 pm

        Thanks so much, Cheyanne! 🙂
        Oh, and I definitely came close to a temper tantrum!

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

    Most Popular

    flaky biscuit on white cloth

    Easy Homemade Biscuits

    Pizza dough in glass bowl, after rising

    The Best Pizza Dough Recipe

    Slice of yellow cake with chocolate icing on white plate

    The Best Vanilla Cake Recipe

    stack of 5 chocolate chip cookies

    The WORST Chocolate Chip Cookies

    Spring Recipes!

    Deviled eggs

    Million Dollar Deviled Eggs

    Carrot cake slice

    The Best Carrot Cake Recipe (with Video)

    Carrot cake cupcake with white frosting on a plate

    Carrot Cake Cupcakes

    pink strawberry cake on white plate

    Strawberry Cake

    Slice of hummingbird cake on a plate

    Hummingbird Cake

    Easter egg candy

    Old Fashioned Easter Egg Candy

    NEVER MISS A RECIPE!

    Subscribe and receive a
    FREE E-BOOK

    places sugar spun run has been featured (Women's Day, Redbook, Good Housekeeping, Country Living, the huffington post, People, Delish, MSN, TLC, Parade, Better Homes & Gardens, Buzzfeed)
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube

    Privacy Policy|Accessibility Statement

    Footer

    ↑ back to top

    ABOUT

    • About Me
    • Policies, Disclosure & Privacy
    • Terms of Use

    CONTACT

    • Contact
    • Work with Me!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube

    © 2020 Sugar Spun Run. All Rights Reserved

    Subscribe To My Newsletter!