Print

Chocolate Zucchini Cake Recipe (Swiss Roll Cake Style)

chocolate zucchini cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This chocolate zucchini cake recipe gets dressed up with easy to make whipped cream filling. It’s fancy enough for company, but simple enough to make any time you have extra zucchini.

Ingredients

Units Scale
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup shredded zucchini

Filling:

  • 1 cup whipping cream
  • 1 teaspoon vanilla extract
  • 1/4 cup confectioners sugar

Additional confectioners sugar for dusting

Instructions

  1. In a large bowl, beat eggs, vanilla extract, almond extract, and sugar. Combine flour, cocoa, baking soda and salt in a medium bowl.
  2. Add dry ingredients to egg mixture and blend well. (Batter will be thick.) Stir in shredded zucchini.
  3. Spread batter into a greased and wax paper lined 15 in x 10 in x 1 in baking pan. Bake at 350℉ for 10 to 15 minutes, or until cake springs back when lightly touched.
  4. Remove cake from oven and turn onto a linen towel dusted with confectioners sugar. Peel off waxed paper and roll up, jelly roll style, starting with a short side. Cool completely on a wire rack.
  5. In a mixing bowl, whip cream. Blend in confectioners sugar and vanilla extract.
  6. Unroll cake gently, and spread filling to within 1 inch of the edges. Roll up again and place seam side down on the serving platter. Dust with confectioners sugar. Refrigerate until serving.

Find it online: https://commonsensehome.com/chocolate-zucchini-cake/