Chocolate Zucchini Roll

Ingredients

• 3 eggs
• 5 ml vanilla extract
• 125 g all-purpose flour
• 150 g sugar
• 45 g baking cocoa
• 5 g baking soda
• 2 g ground cinnamon
• 2 g salt
• 125 g shredded peeled zucchini

FILLING:

• 224 g cream cheese, softened
• 55 g butter or margarine, softened
• 10 ml vanilla extract
• 120 g confectioners' sugar
• Additonal confectioners' sugar

Directions

1. In a mixing bowl, beat eggs and vanilla. Combine flour, sugar, cocoa, baking soda, cinnamon and salt; add to egg mixture and mix well. (batter will be thick). Stir in zucchini. Spread into a greased and waxed paper-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 10-15 minutes or until cake springs back when lightly touched.
2. 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.
3. In a mixing bowl, beat cream cheese, butter and vanilla until fluffy. Beat in confectioners' sugar. Unroll cake; spread filling to within 1 in. of edges. Roll up again; dust with confectioners' sugar. Refrigerate until serving.