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Chocolate Zucchini Roll




Source of Recipe


Ken


Recipe Introduction


This moist roll cake uses fresh zucchini and is absolutely fabulous. The entire family will enjoy this wonderful cake.


List of Ingredients




3 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
FILLING:
8 Ounces Cream Cheese, Softened
1/4 Cup Butter, Softened
2 Teaspoons Vanilla Extract
1 Cup Confectioners' Sugar
Additional Confectioners' Sugar

Recipe



In a mixing bowl, beat eggs and vanilla. Combine flour, sugar, cocoa, baking soda, cinnamon and salt; add to egg mixture and mix well. Stir in zucchini. Spread into a greased and waxed paper-lined 15 x 10 x 1 inch baking pan. Bake at 350 degrees for 15 to 20 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 and vanilla until fluffy. Beat in confectioners' sugar. Unroll cake; spread filling to within 1 inch of edges. Roll up again; dust with confectioners' sugar. Refrigerate until serving. Yields 10 servings.