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Zucchini Bread Roll with Cream Cheese Frosting Recipe

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4 from 25 reviews

  • Author: Amina
  • Total Time: 1 hour 35 minutes
  • Yield: 10 servings

Description

This Zucchini Bread Roll is a moist and delicious twist on classic zucchini bread, baked as a rolled cake filled with creamy vanilla-infused cream cheese frosting. Perfect for a delightful snack or dessert, this recipe uses fresh grated zucchini for natural moisture and a tender crumb, rolled and frosted to create an eye-catching and tasty treat.

Ingredients

Batter

  • 3 large eggs
  • ¾ cups granulated sugar
  • ¼ cup brown sugar
  • 1 Tbsp olive oil (or other cooking oil)
  • ½ tsp vanilla extract
  • ¾ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon
  • 1 cup grated zucchini (excess moisture patted dry with paper towel)

Cream Cheese Frosting

  • 6 oz cream cheese (softened to room temperature)
  • 6 Tablespoons butter (softened to room temperature)
  • ½ tsp vanilla extract
  • 1 ½ cups powdered sugar
  • Powdered sugar (for dusting the towel)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake roll.
  2. Prepare Pan: Line a 15×10-inch jelly roll pan with aluminum foil and generously spray it with baking spray to prevent sticking.
  3. Mix Wet Ingredients: Using a KitchenAid mixer or hand mixer, beat together eggs, granulated sugar, brown sugar, and olive oil on medium speed for about 1 minute until well combined.
  4. Add Vanilla: Stir in the vanilla extract to the wet mixture for added flavor.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and cinnamon until evenly blended.
  6. Incorporate Dry into Wet: Gradually fold the dry ingredients into the egg mixture using a spatula, mixing until just combined.
  7. Add Zucchini: Fold in the grated zucchini carefully, ensuring it’s evenly distributed throughout the batter.
  8. Bake Cake: Spread the batter evenly in the prepared jelly roll pan and bake in the preheated oven for 13-15 minutes, until edges start to turn slightly golden and the cake springs back when lightly touched.
  9. Prepare Towel: While baking, lay out a clean baking towel at least as wide as your jelly roll pan and dust it generously with powdered sugar to prevent sticking when rolling the cake.
  10. Invert Cake: As soon as the cake is finished baking, remove it from the oven and immediately invert it onto the powdered sugar-dusted towel.
  11. Remove Foil: Carefully peel the aluminum foil away from the cake without tearing the cake surface.
  12. Roll Cake: Immediately roll the cake starting from one of the 10-inch sides, using the towel to assist with rolling while keeping the towel from rolling inside the cake itself.
  13. Cool Cake: Allow the rolled cake to cool completely for about one hour, maintaining its rolled shape.
  14. Prepare Frosting: In a mixer, cream together the softened cream cheese and butter until smooth and fluffy.
  15. Add Vanilla to Frosting: Stir in the vanilla extract into the cream cheese mixture.
  16. Add Powdered Sugar: Gradually add the powdered sugar, mixing thoroughly and scraping down the sides until the frosting is smooth and fully incorporated.
  17. Unroll Cake: Carefully unroll the cooled cake to prepare for frosting application.
  18. Frost Cake: Spread the cream cheese frosting evenly over the entire surface of the cake, reaching the edges for full coverage.
  19. Re-roll Cake: Carefully re-roll the cake with the frosting inside, maintaining the roll tightly but gently.
  20. Serve or Store: Slice the finished roll to serve immediately. If not serving right away, store it covered in an airtight container or wrapped with plastic wrap in the refrigerator.

Notes

  • Ensure excess moisture is removed from the grated zucchini by patting with a paper towel to prevent soggy batter.
  • Dusting the towel generously with powdered sugar helps prevent sticking during rolling and unrolling.
  • Roll the cake while it is still warm to avoid cracking; let it cool rolled up to hold its shape.
  • Softened cream cheese and butter will cream together more smoothly for a better frosting texture.
  • Store leftover cake refrigerated and consume within 3-4 days for best freshness.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/zucchini-bread-roll-with-cream-cheese-frosting-recipe/