Oh, hello there! Come on in, have a seat. I’ve been practically bursting to share this with you. You know those nights when you’re just craving something comforting, something a little sweet, but you also want to feel like you’re sneakily getting some veggies in? Yeah, that’s where these zucchini rolls come in. They’re like a soft, tender, spiced cake all swirled up with a creamy, dreamy filling, and then topped with a sweet glaze. Honestly, they taste like pure magic, but the secret is… well, it’s zucchini! I know, I know, zucchini in a dessert sounds a little wild, but trust me on this one. These zucchini rolls are so incredibly moist and flavorful, you’d never guess the star ingredient. They remind me so much of my grandmother’s spiced apple cake, but with this amazing hidden texture and subtle sweetness that just melts in your mouth. It’s the kind of treat that makes the whole house smell amazing and brings everyone running to the kitchen.
What are Zucchini Rolls?
So, what exactly *are* these wondrous things called zucchini rolls? Think of it as a deconstructed cinnamon roll, but made with a tender, spiced cake batter instead of yeasted dough. We bake it all up in one pan, swirl in a sweet, cream cheese-esque filling, and then finish it off with a drizzle of glaze once it’s cooled a bit. The “rolls” part comes from the way the filling is swirled through the cake batter before baking, creating beautiful ribbons of flavor. It’s essentially a comforting, cakey, cinnamon-spiced goodness that’s both familiar and delightfully new. The name really just captures the essence of that swirl and the soft, yielding texture. It’s not a sticky, super-sweet cinnamon roll, nor is it a dense quick bread. It’s its own delightful thing, and I think you’re going to fall head over heels for it, just like my family and I have!
Why you’ll love this recipe?
What are some of the reasons why this zucchini roll recipe has become a staple in my kitchen, and I have a feeling itflavor is just out of this world. It’s warm, comforting, and perfectly spiced with cinnamon and a hint of nutmeg. The zucchini adds an incredible moisture that makes every bite incredibly tender and never dry. Then there’s the simplicity. Honestly, it’s a one-bowl wonder for the batter, and the filling comes together in a flash. You don’t need any fancy equipment or complicated techniques, which makes it perfect for those busy weeknights or when you just want something delicious without a whole lot of fuss. Plus, it’s incredibly cost-efficientWhat I love about zucchini rolls is their versatility. I’ve made them several times and they are delicious.versatility. They are fantastic for breakfast, a delightful treat for brunch, and absolutely divine as a dessert. You can even enjoy them as a cozy snack with a cup of tea. They’re way more satisfying than a store-bought pastry but so much easier to whip up than a full cake. They truly hit that sweet spot for flavor, ease, and sheer deliciousness. If you’re a fan of my classic cinnamon swirl bread or my super moist banana bread, you’re going to adore the texture and comforting flavors of these zucchini rolls.
How to Make Zucchini Rolls
Quick Overview
This recipe is surprisingly straightforward! You’ll whip up a simple cake batter, create a quick creamy filling, swirl them together in a baking pan, and bake until golden and fragrant. The zucchini is grated and mixed right into the batter, adding incredible moisture without any discernible zucchini flavor. It’s a relatively quick process from start to finish, making it ideal for when you need a comforting bake without spending hours in the kitchen. The result is a tender, moist, spiced cake with delightful swirls of creamy sweetness – pure bliss!
Ingredients
For the Main Batter:
2 cups all-purpose flour (sifted is best for tenderness!)
1 ½ teaspoons baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 ½ cups granulated sugar (you can cut this slightly if you prefer less sweet, but it really adds to the moistness)
¾ cup vegetable oil or melted unsalted butter (I’ve tried both and oil makes it even moister!)
3 large eggs, at room temperature
1 teaspoon vanilla extract
2 cups grated zucchini (about 2 medium zucchinis, no need to peel)
For the Filling:
8 ounces cream cheese, softened (full-fat is best for creaminess)
½ cup powdered sugar
1 teaspoon vanilla extract
¼ cup packed light brown sugar
1 tablespoon ground cinnamon
For the Glaze:
1 cup powdered sugar
2-3 tablespoons milk or heavy cream (start with 2, add more for thinner glaze)
½ teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). I like to use a 9×13 inch baking pan for this. Grease it really well with butter or non-stick spray, and then I like to line the bottom with parchment paper, leaving a little overhang on the sides. This makes it SO much easier to lift the whole thing out later. If you don’t have parchment, just make sure you’ve greased it thoroughly!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the sifted flour, baking soda, salt, cinnamon, and nutmeg. Give it a good whisk until everything is evenly distributed. This ensures your leavening agents are spread out properly, so you get a nice, even rise. It also helps to break up any little clumps in the flour.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the granulated sugar and oil (or melted butter). Then, whisk in the eggs one at a time until well combined. Stir in the vanilla extract. You want this mixture to be smooth and well emulsified. Make sure your eggs are at room temperature; they’ll incorporate much better this way.
Step 4: Combine
Now, pour the wet ingredients into the dry ingredients. Mix them together with a spatula or wooden spoon until just combined. It’s really important not to overmix here! A few little streaks of flour are okay. Overmixing can develop the gluten too much, resulting in a tougher cake. Once the batter is *almost* combined, gently fold in the grated zucchini. The batter will be thick, and that’s exactly what you want!
Step 5: Prepare Filling
While your batter is resting for a moment, let’s make the filling. In a medium bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Add the powdered sugar and vanilla extract and beat again until well combined. In a small separate bowl, mix the brown sugar and cinnamon together. This cinnamon-sugar mixture will add those lovely spiced pockets.
Step 6: Layer & Swirl
Spoon about half of the zucchini batter into your prepared baking pan and spread it evenly. Dollop about half of the cream cheese mixture over the batter, and then sprinkle half of the cinnamon-brown sugar mixture over that. Now, carefully spoon the remaining zucchini batter over the cream cheese layer. Top with the rest of the cream cheese mixture and the remaining cinnamon-brown sugar mixture. Now for the fun part! Take a knife or a skewer and gently swirl the mixtures together. Don’t overdo it; you want to see distinct swirls, not just a muddy mess. Make figure-eights or gentle zig-zags through the batter.
Step 7: Bake
Bake in the preheated oven for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached. The top should be golden brown, and the cake should feel set when gently pressed. Ovens can be so finicky, so start checking around the 30-minute mark. If the top starts to brown too quickly, you can loosely tent it with foil.
Step 8: Cool & Glaze
Once baked, let the zucchini rolls cool in the pan on a wire rack for at least 15-20 minutes. This is important for them to set up properly. While they’re cooling, whisk together the powdered sugar, vanilla extract, and 2 tablespoons of milk or cream in a small bowl. Add more milk, a teaspoon at a time, until you reach your desired drizzling consistency. Once the cake has cooled slightly, drizzle the glaze generously over the top. You want it to be warm enough that the glaze spreads a little, but not so hot that it all melts away.
Step 9: Slice & Serve
Let the glaze set for about 10-15 minutes before slicing into squares. I love cutting mine into generous portions! These are absolutely divine served warm, but they are also delicious at room temperature. I usually cut mine right in the pan, or you can lift it out using the parchment paper overhang and slice on a cutting board.
What to Serve It With
These zucchini rolls are so wonderfully versatile, they fit into almost any mealtime! For a delightful breakfast, I love pairing a warm slice with a steaming mug of coffee. The spices in the rolls really wake you up in the best way possible. For a more elegant brunch spread, I’ll cut them into smaller squares and arrange them prettily on a platter. They look absolutely stunning alongside fresh fruit salad, quiches, or even some crispy bacon. For an indulgent dessert, serve a slightly larger piece with a dollop of whipped cream or a scoop of vanilla bean ice cream. The contrast of the warm, spiced cake with cold, creamy ice cream is just heavenly. And for those simple, cozy snacks – which is honestly my favorite way to enjoy them – a slice with a cup of herbal tea or a cold glass of milk is pure comfort. My family tradition is to have them on Sunday mornings, often after church. The smell fills the house, and it’s just the perfect way to start the day together. They’re also a lifesaver for unexpected guests; they look and taste impressive, but are so simple to whip up!
Top Tips for Perfecting Your Zucchini Rolls
Over the years, I’ve learned a few little tricks that have made my zucchini rolls consistently amazing, and I’m happy to share them with you! When it comes to zucchini prep, don’t skip the grating! You want finely grated zucchini – a box grater works perfectly. And while some people like to squeeze the moisture out, I actually find leaving it in makes the cake even moister. Just make sure you’re using fresh, firm zucchini. For mixing advice, remember my mantra: don’t overmix! Mix the wet and dry ingredients until *just* combined. You’ll see a few little flour streaks, and that’s okay. Fold in the zucchini gently. Overmixing will lead to a tougher texture. The batter should be thick and luscious. For swirl customization, the key is gentle! You don’t want to blend the cream cheese and batter completely. Use a knife or skewer and make sweeping motions through the layers to create beautiful ribbons. Aim for contrast – you want to see distinct streaks of cream cheese and cinnamon sugar. If you’re looking at ingredient swaps, I’ve found that using a good quality neutral oil like canola or vegetable oil yields the most moisture. Melted butter is delicious too, but can sometimes make it a touch less moist. For the spices, feel free to adjust! If you love cinnamon, add a bit more. For baking tips, always use the oven temperature recommended, but keep an eye on your oven as they can vary. Place the pan in the center rack for even cooking. The skewer test is your best friend for doneness. If the top is browning too fast, tent it with foil. And for glaze variations, experiment with milk or cream for the base. Heavy cream will make it richer. You can also add a tiny pinch of cardamom to the glaze for an extra layer of flavor, or even a bit of lemon zest for a brighter note.
Storing and Reheating Tips
One of the best things about these zucchini rolls is how well they keep! For room temperature storage, once the glaze has set, you can keep them covered loosely with plastic wrap or a cake dome for up to 2-3 days. They tend to stay incredibly moist. If you live in a very warm climate, or if it’s super humid, I’d lean towards refrigerator storage. Store them in an airtight container for up to 5 days. The texture might firm up slightly in the fridge, but they’ll still be delicious. To reheat, you can pop a slice in the microwave for about 15-20 seconds, or warm it gently in a toaster oven. For longer storage, these are surprisingly good for freezer instructions! Let them cool completely and the glaze should be fully set. Wrap individual slices tightly in plastic wrap, then in foil. They can be frozen for up to 2-3 months. To thaw, remove from the freezer and let them thaw at room temperature for a few hours, or overnight in the refrigerator. They might be a little softer after thawing, but still wonderfully moist and flavorful. If you’re freezing without the glaze, you can add it fresh when serving. For glaze timing advice, I always recommend letting the cake cool down before glazing, as this helps the glaze set nicely. If you’re freezing, it’s usually best to glaze after thawing or just before serving, especially if you prefer a crispier glaze.
Frequently Asked Questions
Final Thoughts
I really hope you give these zucchini rolls a try. They’re one of those recipes that seems humble on the surface but delivers such incredible flavor and comfort with every bite. It’s the perfect example of how a simple ingredient like zucchini can elevate a baked good to something truly special. The moistness, the tender crumb, and those delightful swirls of spiced cream cheese filling – it’s just a hug in a pan, if you ask me. They’re proof that sometimes the most delicious treats are the ones that sneak in a little something good for you! If you love this recipe, you might also enjoy my moist lemon poppy seed bread or my incredibly popular chocolate zucchini cake – they both showcase how versatile zucchini can be! I can’t wait to hear what you think, so please drop a comment below and let me know how your zucchini rolls turned out. Did your family love them as much as mine does? Have you tried any fun variations? Happy baking!
Zucchini Rollatini
Ingredients
Main Ingredients
- 2 large zucchini 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 garlic clove minced
- 0.75 cup shredded mozzarella 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.
