Chocolate Zucchini Roll with Spiced Cream Filling

Before I tell you about my recipe I want to wish everyone a happy and safe Labor Day weekend.  My thoughts are with all of you who were hit hard with Irene — that includes my area where we were lucky to not have damage of our own – however there was massive flooding in our area, mudslides, many people still without power, and sadly, loss of life in  the Capitol Region of NYS.  
People really aren’t any different – no matter where you are, and in this instance, I really am not complaining!  When I worked at Clarkson, the faculty and students alike would “hint” that they wanted muffins or cookies.  Sometimes they would give the “starving student” line.  I really didn’t mind because I loved to bake anyway and they were giving me a reason to do so!  Grumpy always complained when I did bake and take it to work – no matter that he couldn’t or rather shouldn’t eat the entire cake on his own!  Its a little different now when it comes to my baking for work.  Now its a fight between my co-workers and Grumpy about who deserves the goodies in the office!
Stephanie, Carina, & Emily alike have all “hinted” and sometimes just outright ask (GASP!) when I was going to bring them in muffins or cake.  I love Carina’s subtle way….”the baby would really like some blueberry muffins”.  Grumpy on the other hand, when he finds out I might “make” something, tells me that I need to tell them they are SOL because HE is taking the goodies to HIS work.  ha ha.  Well, being the fair mom  that I am, I make him share.  This time it was my turn to take something to work.  My supervisor was not so subtly hinting that I was supposed to be bringing a baked treat in.   I decided that if I woke up early enough the next morning, I would be nice and treat my co-workers to cake.  However, when they ask for treats, what they didn’t always know was that they are also asking to be my guinea pigs!  It is very rare, as you do know if you are a regular reader here, that I make anything according to the way it should be and I love to experiment!  I decided to subtly test my co-workers out and see if they could figure out what the secret ingredient was in the cream of this cake.  One guessed nutmeg (no).  Another made me giggle when she suggested I mixed vanilla frosting and sour cream together for the filling!  (no again!) and yet another (JOE-yes, I’m saying your name on my blog!) wanted to know if he brought in his sweet & spicy sauce for grilling if I would blog about him…this was after he found out that there was cayenne in the filling and shared his passion for sweet heat with me!  Of course, I said yes.  lol  
The secret ingredient was cayenne pepper in the filling and it was awesome!  
I wonder, when these goodies turn out so well and they all love them like they say they do, maybe I should start making commission on these  office treats?
Chocolate Zucchini Roll with Spiced Cream Filling
(or in other words – a glorified HOHO!)
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1/4 cup Almond Milk
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup shredded peeled zucchini
  • 1 (8 ounce) package cream cheese, softened
  • 6T cup butter or margarine, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1-2 pinches cayenne pepper – optional (don’t go overboard!)
  • 1 cup confectioners’ sugar
  • Additonal confectioners’ sugar
  • In a mixing bowl, beat eggs and vanilla. Combine flour, sugar, cocoa, baking soda, cinnamon and salt; add to egg mixture alternately with milk and mix well.  Stir in zucchini. Spread into a greased and waxed paper-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 7-10 minutes or until cake springs back when lightly touched.
  • 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 on a wire rack.
  • In a mixing bowl, beat cream cheese, butter, vanilla, cinnamon and cayenne pepper until fluffy. Beat in confectioners’ sugar. Unroll cake; spread filling to within 1 in. of edges. Roll up again; dust with confectioners’ sugar. Refrigerate until serving.


  1. says

    Right…I love this! I've read the recipe 3 times {no butter/oil}? WOW!! I stopped making my last chocolate zucchini cake as it had way too much butter. Bookmarking this, and loving your guinea pigs! Sounded like fun!

  2. says

    Mmm! I've always wanted to try a cake roll and never have.
    After we moved back near family, they told me they would gladly be my guinea pig at anytime. Nice to have people to bake for–I think my family (husband especially) get tired of all the stuff I make. pbbtttt

  3. says

    YES YES YES!!! I have been adding cayenne pepper for awhile. No one can taste it and it adds a little extra something that sets you apart!!! Try 1/8th tsp next time you make oatmeal scotchies… HUGE!!!

    Thanks for the validation!

    Oh, and your recipe looks delicious!!!

  4. says

    I definitely think you should be compensated! Haha, maybe a little tip jar to help you pay for the ingredients!? Baking supplies are so expensive. The zucchini roll looks scrumptious – I love your secret ingredient!

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