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Chocolate Zucchini Roll

From Farmstead Chef  by Lisa Kivirist and John Ivanko

3 eggs
1 tsp. vanilla
1 cup flour
3/4 cup sugar
1/2 cup baking cocoa
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1 cup zucchini, peeled and shredded (or other summer squash)

Filling:
1 pkg. cream cheese, softened (8 oz.)
1/4 cup butter, softened (1/2 stick)
2 tsp. vanilla extract
1 cup powdered sugar

In a large mixing bowl, beat eggs and vanilla. Add in the flour, sugar, cocoa, baking cocoa, baking soda, cinnamon, and salt and blend well. Stir in zucchini. Line a jellyroll pan (15 x 10 x 1-inch) with lightly oiled waxed paper so that the waxed paper stretches over the pan edge. Spread batter onto pan. Bake at 350 degrees for about 15 to 20 minutes or until cake springs back when gently touched. Turn onto a clear linen towel dusted with powdered sugar. Waxed paper side will be on top. Peel off waxed paper and roll up cake jellyroll style, starting with a shorter side. Cool cake on wire rack. While cake is cooling, make filling. In a mixing bowl, beat cream cheese, butter, and vanilla until fluffy. Beat in powdered sugar until well-blended. Unroll cake and spread filling to about 1 inch of edges. Roll up cake again and dust with confectioner’s sugar. Refrigerate until serving. Makes 8 servings.

 

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