Cook Time: twenty minutes
Total Time: 50 minutes
Ingredients:
three eggs
one teaspoon vanilla extract
one cup all-purpose flour
3/4 cup sugar
1/2 cup baking cocoa
one teaspoon baking soda
one teaspoon ground cinnamon
1/4 teaspoon salt
one cup shredded peeled zucchini
.
Filling:
one package (8 ounces) cream cheese, softened
1/4 cup butter or margarine, softened
two teaspoons vanilla extract
one cup confectioners' sugar
Additional confectioners' sugar
Preparation:
In a mixing bowl, beat eggs and vanilla. Merge flour, sugar, cocoa, baking soda, cinnamon, and salt; add to egg mixture and mix well. Stir in zucchini.
Turn onto a linen towel dusted with confectioners' sugar. Peel off waxed paper and roll up, jelly-roll style, beginning with a short side. Chilled on wire rack.
Spread in to a greased and waxed paper-lined 15x10x1 inch baking pan. Bake at 350 for 15-20 minutes or until cake springs back when lightly touched.
Unroll cake; spread filling to within one inch of edges. Roll up again; dust with confectioners' sugar. Refrigerate until serving.
In a mixing bowl, beat cream cheese, butter, and vanilla until fluffy. Beat in confectioners' sugar.
Yield: ten servings
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