Chocolate Zucchini Roll

Name: Chocolate Zucchini Roll
Ingredients: 3 large eggs; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 3/4 cup sugar; 1/2 cup baking cocoa; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 cup shredded peeled zucchini; 1 package (8 ounces) cream cheese, softened; 1/4 cup butter, softened; 2 teaspoons vanilla extract; 1 cup confectioners' sugar; Additional confectioners' sugar

14 ingredients

4 steps

Ingredients

3 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup sugar
1/2 cup baking cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup shredded peeled zucchini
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
1 cup confectioners' sugar
Additional confectioners' sugar

Directions

1

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).
2

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.
3

For filling, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Beat in confectioners' sugar until smooth.
4

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.