This super soft Zucchini Cake Roll is filled with heavenly creamy Chocolate Cream. Just 10 ingredients and 15 minutes prep time.
Place chopped chocolate in a heatproof bowl. Heat 1/4 cup heavy whipping cream in microwave until very hot. Pour over chocolate and stir until chocolate is completely melted and fully combined with the cream. Let stand for 5 minutes. Meanwhile, in another bowl whisk 1/2 cup heavy whipping cream until stiff peaks form. Fold into chocolate. Let chill in the fridge until cake roll is done.
Preheat oven to 375°F / 190°C. Line a 9x13 inch pan with parchment paper with an overhang on both long sides to easily lift the cake roll out of the pan after baking. Set aside.
In a large mixing bowl, with a handheld or stand mixer fitted with a paddle attachment, beat eggs with sugar on medium speed until creamy for about 2-3 minutes. Mix in oil and vanilla* until combined. Add flour, baking powder, and salt and stir just until combined. Stir in zucchini and transfer to the prepared baking pan. Bake for about 18-20 minutes until fully baked and bounce back to touch. Remove cake from the oven and immediately flip over the parchment paper. Roll up with the parchment paper inside while it's still hot. Let cool to room temperature.
Carefully unroll cake and spread with chilled chocolate cream evenly. Roll cake back up. Refrigerate at least 2 hours in the fridge before serving. Sprinkle with powdered sugar before serving if desired. Store Zucchini Cake Roll in an airtight container in the fridge for up to 3 days.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.