Table of Contents
Table of Contents
Ingredients
#Roll
#- 3 eggs
- 3/4 cup granulated sugar
- 1 tsp baking soda
- 1 cup flour
- 1/2 cup baking cocoa
- 1 tsp cinnamon
- 1 tsp vanilla
- 1/4 tsp salt
- 1 cup zucchini, shredded and peeled
Filling
#- 8 oz cream cheese
- 1/4 cup butter
- 1 tsp vanilla
- 1 cup powdered sugar
Directions
#- Beat eggs, then combine with flour, sugar, cocoa, baking soda and salt. Mix
well.
- Stir in zucchini.
- Spread into a jelly roll pan or cookie sheet (10x15 inches) lined with
greased wax paper. The batter will be very thick.
- Bake at 350 F for 10 - 15 minutes.
- When done, turn onto a paper towel dusted with powdered sugar and peel off
waxed paper. and roll up to cool.
- To create the frosting, cream together cream cheese, butter, vanilla and beat
until fluffy.
- Add powdered sugar to the frosting mixture.
- Spread onto the unrolled and cooled zucchini cake.
- Re-roll with filling and chill.
- Alternatively, use softened vanilla ice cream as the filling and freeze.