ZUCCHINI CAKE ROLL WITH CHOCOLATE CREAM CHEESE FILLING
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
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.
CHOCOLATE ZUCCHINI ROLL
"I created this moist cake roll to use my garden zucchini," says Victoria Zmarzley-Hahn from Northampton, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in zucchini and vanilla. Combine the flour, cocoa, baking soda, cinnamon and salt; add to egg mixture until well blended. (batter will be thick). , Spread batter evenly in prepared pan. Bake at 350° for 10-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with cocoa. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Beat in confectioners' sugar until smooth. , Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Dust with confectioners' sugar. Cover and refrigerate for 1 hour., ,
Nutrition Facts : Calories 309 calories, Fat 15g fat (8g saturated fat), Cholesterol 101mg cholesterol, Sodium 318mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 6g protein.
GRANDMA'S CHOCOLATE ZUCCHINI BROWNIES
Moist and wonderful chocolate brownies, no frosting needed. These are perfect right out of the oven!
Provided by HotinKC
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a jelly roll pan.
- Sift flour, cocoa powder, baking soda, and salt together in a bowl.
- Beat the butter and 1 1/2 cups sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla extract with the last egg. Mix in the flour mixture until just incorporated. Fold in the zucchini; mixing just enough to evenly combine. Pour mixture into prepared pan. Sprinkle the remaining 2 tablespoons sugar, chocolate chips, and walnuts on top.
- Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 25 to 30 minutes.
Nutrition Facts : Calories 239.1 calories, Carbohydrate 32.8 g, Cholesterol 30.8 mg, Fat 11.7 g, Fiber 1.6 g, Protein 3.5 g, SaturatedFat 5 g, Sodium 163.7 mg, Sugar 21.3 g
CHOCOLATE ZUCCHINI LOAF
Adriene Lujbli stirs grated zucchini into this no-fuss loaf. "I fix it whenever my family wants something chocolaty," notes the Gilboa, New York baker. "Try it in your bread machine if it has a quick bread setting," she says.
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (12 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, salt, baking soda and cinnamon; gradually add to creamed mixture just until moistened. Fold in zucchini and chocolate chips., Spoon into a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 180 calories, Fat 8g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 180mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE CHIP ZUCCHINI BARS
Yield 24
Number Of Ingredients 10
Steps:
- Pre heat oven to 350 degrees F.
- Grate the zucchini and let drain in a bowl while preparing the rest of the recipe. You'll need 2 cups shredded zucchini.
- Cream together the butter, brown sugar, eggs, and vanilla.
- Add in dry ingredients.
- Then fold in the 2 cups shredded zucchini and chocolate chips.
- Place batter into a 9 x 13 inch baking dish that has been lightly sprayed with non stick cooking spray. Make sure the batter is spread to the edges of the pan.
- Bake for 30-35 minutes or until it starts to turn golden brown.
- Cool slightly and then slice and serve.
Nutrition Facts : Servingsize 1 serving, Calories 2053 kcal, Fat 72 g, SaturatedFat 40 g, Cholesterol 176 mg, Sodium 2601 mg, Carbohydrate 305 g, Sugar 119 g, Protein 42 mg
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