If you like zucchini bread, try this chocolate zucchini roll stuffed with cream cheese frosting. You will have a hard time tasting the zucchini in this dessert.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
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:
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup butter or margarine, softened
- 2 teaspoons vanilla extract
- 1 cup confectioners' sugar
- Additional confectioners' sugar
Preparation:
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 15x10x1 inch baking pan. Bake at 350 for 15-20 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 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.
Yield: 10 servings
Per serving: 149 Calories (kcal); 5g Total Fat; (28% calories from fat); 1g Protein; 25g Carbohydrate; 12mg Cholesterol; 226mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates
Recipe Source: Best of Taste of Home: The First 10 Years (Taste of Home Books)
Reprinted with permission.
Spread into 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.
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 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.
Yield: 10 servings
Per serving: 149 Calories (kcal); 5g Total Fat; (28% calories from fat); 1g Protein; 25g Carbohydrate; 12mg Cholesterol; 226mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates
Recipe Source: Best of Taste of Home: The First 10 Years (Taste of Home Books)
Reprinted with permission.
