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Chocolate Zucchini Raspberry Cake Roll

Aug 6, 2013 · 1 Comment

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Chocolate Zucchini Raspberry Cake Roll

Ever have some leftover zucchini and not know what to do with it? Well now I have the perfect recipe for you to utilize those zucchini, and what could be better than using it in a chocolate cake roll? 

It was actually quite easy to make, and you can’t even taste the zucchini in the chocolate cake! The fresh raspberries bring out the rich chocolate notes in this beautiful chocolate cake roll.

Chocolate Zucchini Raspberry Cake Roll

4 from 1 vote
Print Rate
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 10

Ingredients

  • For the Cake: 3 eggs
  • 1 Tbs Vanilla extract
  • 1 cup all purpose flour
  • 3/4 cup sugar
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1.5 cups shredded peeled zucchini that was two small zucchinis for me
  • For the filling: 1 package 8oz cream cheese, softened
  • 2 tsp vanilla extract
  • 1/4 cup butter softened
  • 1 cup confectioners' sugar
  • 1 Pint raspberries

Instructions

  • For the cake: Preheat oven to 350. In a mixing bowl (or that of a stand mixer) beat together eggs and vanilla. Add in flour, granulated sugar, cocoa, baking soda, cinnamon and salt. Mix well-this batter will be thick. Stir in the zucchini with a sturdy mixing spoon and combine well. Line a baking pan that is one inch thick with parchment paper and then spray lightly with cooking spray. Spread batter into a long rectangular shape. Bake for 10 minutes or until cake springs back when lightly touched. Remove from oven and let sit for 5 minutes. Then turn out onto another sheet of parchment paper that has been heavily sprinkled with powdered sugar. Peel off the parchment paper that it was baked with, and then slowly roll up the cake, starting with a short side. Cool on a wire rack (minimum 30 minutes. )
  • For the filling: In a mixing bowl beat the cream cheese and butter and vanilla until fluffy. Add the confectioners' sugar and beat well, when it is smooth, then add in the raspberries an beat a few times so that they break up a little.
  • Unroll the cake, spread filling over cake to within 1 inch of the edges. Roll up again, and dust with additional confectioners' sugar if desired. Store in refrigerator.

 

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Blog Posts, Cakes & Cupcakes, Dessert, Recipes Cake recipe, Chocolate Zucchini Cake, Chocolate Zucchini Raspberry Cake Roll, dessert, fruit dessert, sweetphi, sweetphi blog, vegetable dessert, What to do with zucchini, zucchini cake, zucchini cake recipe

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  1. Raspberry Cream Cheese Swirl Brownies - Sweetphi says:
    February 9, 2020 at 1:22 pm

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