Oh, friends, let me tell you about something truly special that has become a staple in my kitchen. It’s not just a recipe; it’s a little bit of pure comfort, a burst of sunshine on a plate, and honestly, a lifesaver when I need to whip up something impressive without a ton of fuss. We’re talking about zucchini rolls. Now, I know what you might be thinking – zucchini? In a sweet treat? But trust me on this one. These zucchini rolls are nothing like those overly moist, sometimes bland zucchini breads you might have encountered. These are light, tender, subtly sweet, and have this incredible, almost cinnamon-roll-like swirl of goodness inside. They’re like a delightful secret weapon for your sweet tooth, or when you have unexpected guests, or even just when you’re craving something a little bit special after dinner. They’re so good, my kids actually ask for them by name, which is, let’s be honest, the ultimate parent win! They remind me a bit of those cinnamon swirls you get at bakeries, but with a wholesome twist thanks to the zucchini. So, grab a cup of coffee, settle in, and let me share this treasure with you!
What are Zucchini Rolls?
So, what exactly are these magical zucchini rolls? Think of them as a delightful marriage between a tender, moist cake and a classic cinnamon swirl. They start with a base batter that’s surprisingly light and fluffy, thanks to the secret ingredient – finely grated zucchini! Don’t worry, you won’t taste the zucchini in the way you might expect. Instead, it lends an incredible moisture and tenderness that’s just divine. Once that batter is ready, we spread it out and then generously sprinkle it with a sweet, spiced filling – usually a mix of cinnamon, sugar, and maybe a hint of nutmeg or cardamom. Then comes the fun part: rolling it all up! It’s like making a jelly roll, but with that irresistible spiced filling. Once baked, they’re often finished with a simple, sweet glaze. It’s essentially a delightful, portable way to enjoy those warm, comforting flavors we all love, with an added bonus of getting some extra veggies in the mix. It’s a concept that’s both familiar and wonderfully unique, making it a real crowd-pleaser!
Why you’ll love this recipe?
There are so many reasons why this recipe has earned a permanent spot in my recipe binder, and I have a feeling it will in yours too! First off, the flavor is just out of this world. That sweet, spiced filling baked into that tender zucchini cake is pure bliss. It’s not overly sweet, but has this perfect balance that makes you want another bite. And the texture? Oh, it’s phenomenal. The zucchini keeps everything incredibly moist and soft, but it still has a lovely crumb. What I love most about this recipe is how surprisingly simple it is to make. You don’t need any fancy equipment or complicated techniques. It comes together pretty quickly, which makes it a lifesaver on busy weeknights when you’re craving something sweet but don’t have hours to spare. Plus, it’s wonderfully cost-efficient. Zucchini is usually pretty affordable, and the other ingredients are pantry staples. You get a fantastic dessert or breakfast treat without breaking the bank. And the versatility! You can enjoy these warm for breakfast, as a delightful dessert, or even as a special afternoon snack. I’ve served these at brunches, potlucks, and just for our family movie nights, and they always disappear in minutes. Compared to a traditional cake or even cookies, these offer something a little different and a lot more comforting. It’s this perfect combination of ease, incredible flavor, and that comforting, homemade feel that truly makes this recipe a winner in my book. It’s the kind of recipe you’ll want to make again and again, and I promise, it never gets old!
How do you make Zucchini Rolls?
Quick Overview
Making these zucchini rolls is easier than you might think! We’ll start by creating a simple, moist cake batter enriched with grated zucchini. While that bakes, we’ll whip up a quick, aromatic spiced filling. Once the cake is baked, we’ll spread that glorious filling over the top, roll it up like a jelly roll, and bake it again briefly. Finally, a simple glaze ties it all together. The whole process is straightforward, yielding beautiful, delicious rolls that look like you spent hours in the kitchen. It’s truly a foolproof way to impress yourself and everyone around you!
Ingredients
For the Main Batter:
2 cups all-purpose flour (I always use unbleached for a better texture)
1 teaspoon baking soda (makes them nice and fluffy!)
1/2 teaspoon baking powder (extra lift never hurts)
1/2 teaspoon salt (balances the sweetness)
1 teaspoon ground cinnamon (for that warm, cozy note)
1/4 teaspoon ground nutmeg (just a pinch, but it makes a difference!)
1 1/2 cups granulated sugar (you can reduce this slightly if you prefer)
2 large eggs, at room temperature (helps them bind beautifully)
1 cup vegetable oil (or any neutral-flavored oil like canola or melted coconut oil)
1 teaspoon vanilla extract (a must for that lovely aroma)
1 1/2 cups grated zucchini, squeezed dry (this is key! See tips below)
For the Filling:
1/2 cup packed light brown sugar (adds a lovely caramel note)
2 tablespoons ground cinnamon (don’t be shy with this!)
1/4 teaspoon ground cloves (optional, but adds depth)
For the Glaze:
1 cup powdered sugar (sifted, if you want it super smooth)
2-3 tablespoons milk (or half-and-half for extra richness)
1/2 teaspoon vanilla extract (or a squeeze of lemon juice for a zesty kick)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven fired up to 350 degrees Fahrenheit (175 degrees Celsius). Now, grab a 9×13 inch baking pan. You want to make sure nothing sticks, so grease it really well with butter or non-stick spray. I like to line mine with parchment paper as well, leaving a little overhang on the sides. This makes lifting the finished cake out so much easier. Trust me, it’s a game-changer!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Give it a good whisk to make sure everything is evenly distributed. This ensures that all the leavening agents and spices are mixed throughout, which means you’ll get a perfectly consistent texture and flavor in every bite. It also helps to aerate the flour a bit, leading to a lighter cake.
Step 3: Mix Wet Ingredients
In a separate, medium-sized bowl, whisk together the granulated sugar, eggs, vegetable oil, and vanilla extract until everything is well combined and smooth. You’ll notice the mixture will become slightly lighter in color. Having your eggs at room temperature really helps them emulsify better with the oil and sugar, creating a smoother, more cohesive batter.
Step 4: Combine
Now, pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until *just* combined. We’re not looking for a perfectly smooth batter here – a few small lumps are perfectly fine. The key is not to overmix! Overmixing can develop the gluten too much, resulting in a tougher cake. Once the dry and wet ingredients are mostly incorporated, gently fold in your squeezed-dry grated zucchini. It’ll seem like a lot of zucchini, but it will bake down beautifully.
Step 5: Prepare Filling
In a small bowl, combine the packed light brown sugar, cinnamon, and ground cloves (if using). Give it a good stir to make sure the spices are evenly distributed throughout the sugar. This simple mixture is what creates those irresistible ribbons of flavor throughout the rolls. You want it to be crumbly and fragrant!
Step 6: Layer & Swirl
Pour the zucchini batter evenly into your prepared baking pan. Use your spatula to gently spread it out so it’s relatively even across the pan. Now, sprinkle the cinnamon-sugar filling evenly over the top of the batter. Don’t worry if it looks like a lot; it’s supposed to! It will melt and create those beautiful swirls as it bakes. You can gently press it in a little if you like, but don’t overthink it. The heat will do the rest!
Step 7: Bake
Pop the pan into your preheated oven and bake for about 30-40 minutes. The baking time can vary depending on your oven, so keep an eye on it. You’ll know it’s done when a toothpick inserted into the center comes out clean, and the top is a beautiful golden brown. The smell that fills your kitchen at this point is absolutely heavenly!
Step 8: Cool & Glaze
Once baked, let the zucchini rolls cool in the pan for about 10-15 minutes. This is important for them to set properly. While they’re cooling, whisk together the powdered sugar, milk (start with 2 tablespoons and add more if needed), and vanilla extract in a small bowl until you have a smooth, pourable glaze. Once the rolls have cooled slightly, carefully lift them out of the pan using the parchment paper overhang. Place them on a wire rack, and generously drizzle the glaze over the top. The warmth of the rolls will help the glaze melt and spread beautifully.
Step 9: Slice & Serve
Let the glaze set for a few minutes before slicing. I find a sharp knife works best. You can cut them into squares or rectangles, whatever you prefer. These are absolutely divine served warm, when the glaze is slightly melty and the cake is super tender. But honestly, they’re delicious at room temperature too!
What to Serve It With
These zucchini rolls are so versatile, they fit in almost anywhere! For a lovely breakfast, I love serving them warm with a simple mug of coffee or a glass of cold milk. The sweetness is just enough to feel like a treat without being overwhelming first thing in the morning. I often just cut a square and eat it right out of my hand while the coffee brews. When I’m hosting a brunch, these are a guaranteed hit. I like to cut them into slightly smaller portions and arrange them on a pretty platter. They pair wonderfully with fresh fruit salad, yogurt parfaits, or even a savory quiche. For a beverage, a light mimosa or sparkling cider feels extra special. As a dessert, they’re fantastic! Serve them slightly warm with a dollop of whipped cream or a scoop of vanilla bean ice cream. The contrast between the warm, spiced roll and the cold creaminess is pure indulgence. For those cozy afternoons, they’re perfect for snacks. I’ll often pair them with a cup of tea or Hot Chocolate, especially on a chilly day. My family also loves having these as a little after-dinner sweet treat. It’s the perfect, not-too-heavy way to end a meal. One of my favorite family traditions is to have these with a warm apple cider in the fall – the flavors just complement each other perfectly.
Top Tips for Perfecting Your Zucchini Rolls
I’ve made these zucchini rolls countless times, and over the years, I’ve picked up a few tricks that really make a difference. When it comes to zucchini prep, the most important step is squeezing out as much moisture as possible. You can do this by grating the zucchini and then wrapping it in a clean kitchen towel or cheesecloth and wringing it out vigorously. Excess water will make your rolls soggy. Make sure your zucchini is fresh; older zucchini tends to be more watery. For mixing advice, remember that less is more with the batter. Just mix until the ingredients are combined. A few small lumps are better than an overmixed, tough cake. You want that tender, cake-like texture. For swirl customization, don’t be afraid to be generous with the cinnamon-sugar filling! That’s where all the flavor is. You can also experiment with adding a pinch of cardamom or even some finely chopped nuts to the filling for extra texture and flavor. When it comes to ingredient swaps, I’ve successfully used whole wheat flour for half of the all-purpose flour, but it can make the rolls a bit denser. For the oil, melted coconut oil works beautifully and adds a subtle flavor. If you don’t have regular milk for the glaze, any plant-based milk will work, though you might need to adjust the amount for consistency. For baking tips, every oven is a little different, so always do the toothpick test. If the top is browning too quickly before the center is cooked, you can loosely tent it with aluminum foil. I usually bake mine on the middle rack for even heat distribution. For glaze variations, if you prefer a less sweet glaze, add a squeeze of fresh lemon juice instead of some of the milk; it adds a lovely tang. You can also skip the glaze altogether and dust with a little powdered sugar or enjoy them plain – they’re still fantastic! I once accidentally used almond milk in the glaze, and it made it even creamier, so don’t be afraid to experiment!
Storing and Reheating Tips
One of the best things about these zucchini rolls is how well they store. If you have any leftovers (which is rare in my house!), you can keep them at room temperature for up to 2 days. Just make sure they’re covered loosely with plastic wrap or foil, or stored in an airtight container. This keeps them from drying out. For longer storage, the refrigerator is your best bet. They’ll stay delicious for up to 4-5 days when stored in an airtight container. I find they taste almost as good on the third or fourth day as they do when they’re fresh. If you want to freeze them, wait until they’ve cooled completely and the glaze has set. You can wrap them well in plastic wrap, then in aluminum foil, or place them in a freezer-safe container. They’ll keep beautifully in the freezer for up to 2-3 months. To thaw, just bring them out to room temperature overnight, or warm them gently in a low oven. For glaze timing advice, if you plan to freeze them, it’s often best to glaze them *after* thawing and reheating. This ensures the glaze stays fresh and doesn’t get too melty or sticky during freezing. If you’re just storing them in the fridge, the glaze holds up well.
Frequently Asked Questions
Final Thoughts
So there you have it, my friends! These zucchini rolls are truly a labor of love, but one that brings so much joy and deliciousness into my home. They’re proof that you can take humble ingredients like zucchini and turn them into something absolutely spectacular. They’re proof that wholesome can also be wonderfully indulgent. I just know you’re going to adore them as much as my family and I do. They’re perfect for any occasion, or, as I often find myself doing, no occasion at all! If you enjoyed these zucchini rolls, you might also love my Lemon Zucchini Bread or my Moist Chocolate Zucchini Muffins for more ways to use up that garden bounty. Give these zucchini rolls a try, and I can’t wait to hear all about how yours turn out! Please leave a comment below and let me know your favorite part, or any fun twists you added. Happy baking!
zucchini rolls
Ingredients
Main Ingredients
- 2 large zucchini about 14 oz each, cut lengthwise into 12 (1/4-inch thick) slices
- 0.5 teaspoon kosher salt
- fresh black pepper to taste
- 1 cup quick marinara sauce
- 1 large egg
- 0.66 cup part skim ricotta cheese I like Polly-O
- 0.5 cup grated Pecorino Romano cheese plus more for serving
- 0.25 cup chopped basil
- 1 clove garlic minced
- 0.75 cup shredded mozzarella cheese 3 oz, I like Polly-O
Instructions
Preparation Steps
- Preheat the oven to 400F. Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.
- Cut the zucchini lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same size. It’s easiest to do this with a mandolin.
- Season both sides of the zucchini with 1/2 tsp salt and pepper, then grill on a grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side.
- In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, basil, garlic, 1/8 tsp salt and 1/8 tsp pepper.
- Spread the ricotta mixture (about 1.5 tablespoons each) evenly onto each zucchini slice, spreading to cover.
- Roll up slices and arrange them each seam side down in the prepared dish. Top each with 1 tbsp marinara sauce and 1 tbsp mozzarella cheese and tightly cover with foil.
- Bake 20 minutes, or until the cheese is hot and melted.
