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Chocolate Zucchini Roll

Have you ever had a Chocolate Zucchini Roll?? Try this matchless treat by Michigan Food Stylist Birdie Sheridan:

Chocolate Zucchini Roll

3 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
¾ cup sugar
½ cup baking soda
1 teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon salt
1 cup shredded, peeled zucchini

1 package (8 ounces) cream cheese, softened
½ cup butter, softened
2 teaspoons vanilla extract
1 cup confectioners sugar (plus additional for dusting)

In a mixing bowl, beat eggs and vanilla. Combine flour, sugar, cocoa, baking soda, cinnamon and salt. Add to egg mixture and mix well (batter will be thick). Stir in zucchini. Spread into a greased and wax, paper lined- 15 X 10 X 1 inch baking pan. Bake at 350 degrees for 10-15 minutes, or until cake springs back when lightly touched. Turn onto a linen towel dusted with confectioners’ sugar. Peel off waxed paper. Roll up, jelly-roll style, starting with a short side. Cool on a wire rack.
In a mixing bowl, beat cream cheese, butter and vanilla until fluffy. Beat in confectioners’ sugar. Unroll cake. Spread filling to within 1 inch of edges. Roll up again, dust with confectioners’ sugar. Refrigerate until serving. Yield: 10 servings.

Have questions? Email Birdie!


  • Thursday, March 5, 2015
  • Posted By: Birdie Sheridan
  • Recipes
  • Comments Closed