Zucchini Cake Roll With Chocolate Cream Cheese Filling Recipes

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ZUCCHINI CAKE ROLL WITH CHOCOLATE CREAM CHEESE FILLING



Zucchini Cake Roll with Chocolate Cream Cheese Filling image

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!

Provided by Dorothy Kern

Number Of Ingredients 16

3 eggs
2/3 cup granulated sugar
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons cinnamon
3/4 cup flour
2 cups shredded zucchini
Powdered sugar (to aid in rolling (see note))
6 ounces cream cheese (room temperature)
4 tablespoons butter (room temperature)
1/2 cup cocoa powder
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
Powdered sugar (for dusting)

Steps:

  • Preheat oven to 350 degrees. 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 carrots.
  • 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 9-11 minutes (mine took 10).
  • While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4-1/2 cup). 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.

ZUCCHINI CAKE II



Zucchini Cake II image

This is my son's favorite cake. It stays very moist. I usually frost it with cream cheese frosting, but it is also great plain. It can also be baked in 2 loaf pans for zucchini bread.

Provided by Joan

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 24

Number Of Ingredients 11

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
¼ teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs, lightly beaten
1 cup vegetable oil
1 ½ cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9-inch baking pan.
  • Combine the flour, baking soda, salt, baking powder, and cinnamon in a bowl and set aside. In a separate bowl, mix the eggs, oil, sugar, grated zucchini, and vanilla. Add the flour mixture to the zucchini mixture and stir until just combined. Stir in the chopped nuts. Pour the batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 211.4 calories, Carbohydrate 21.8 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 216.9 mg, Sugar 12.9 g

ZUCCHINI BREAD WITH CREAM CHEESE FILLING



Zucchini Bread With Cream Cheese Filling image

The cheesecake like filling is a sweet surprise when you cut into this moist bread! A friend passed along this recipe last summer when I had too many zucchini in my garden and it has been a family favorite ever since!

Provided by brookielynn

Categories     Breads

Time 1h50m

Yield 2 Loaves, 24 serving(s)

Number Of Ingredients 16

3 eggs
2 cups sugar
2 teaspoons vanilla
1 cup oil
3 cups zucchini, grated and unpeeled
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup nuts
1 cup raisins
1 small apple, chopped or shredded
3 teaspoons cinnamon
1 (8 ounce) package cream cheese, room temperature
1 egg
1/2 cup sugar

Steps:

  • In small bowl, beat eggs. Add sugar, vanilla, and oil. Mix dry ingredients in large bowl, pour egg mixture over and stir until moistened. Add zucchini, nuts, raisins, and apple.
  • Mix cream cheese, 1 egg, and 1/2 cup sugar for filling. Put half of batter into 2 loaf pans, greased and floured. Drop teaspoons of filling in center, then put remaining batter on top. Bake at 350 degrees for 1 hour and 30 minutes or until pick inserted comes out clean.

Nutrition Facts : Calories 321.6, Fat 16.4, SaturatedFat 4.1, Cholesterol 45.6, Sodium 245, Carbohydrate 40.8, Fiber 1.6, Sugar 25.6, Protein 4.8

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