My wonderful sister Michele is so great at sharing her abundant zucchini crop with me each year and I always look forward to making her soft zucchini cookies (which I made today and will post the recipe for soon!), but this year she found another zucchini recipe gem that I made last night and it turned out really well! It looks pretty fancy and the kiddos had fun eating it too.The original recipe is from allrecipes.com. Here it is:
Zucchini Roll
Ingredients
- 3 eggs
- 1 teaspoon
- 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
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup butter or margarine, softened
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
- Additional powdered sugar
- 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. (I baked mine for about 12 minutes, but next time I'll check it at 10 minutes.)
- Turn onto a linen towel dusted with powdered 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 powdered sugar. Unroll cake; spread filling to within 1 in. of edges. Roll up again; dust with powdered sugar. Refrigerate until serving.
