Chocolate Zucchini Roll

Ingredients

• 0.5 cup cocoa powder 
• 1 teaspoon baking soda 
• 0.3 cup butter softened
• 10 servings powdered sugar 
• 1 cup powdered sugar 
• 8 ounces cream cheese softened
• 3  eggs 
• 1 cup flour all-purpose
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon salt 
• 0.8 cup sugar 
• 2 teaspoons vanilla extract 
• 1 cup zucchini shredded peeled

Equipment

• bowl
• frying pan
• oven
• wire rack
• baking pan
• kitchen towels

Directions

1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in zucchini and vanilla.
2. Combine the flour, cocoa, baking soda, cinnamon and salt; add to egg mixture until well blended. (batter will be thick).
3. Spread batter evenly in prepared pan.
4. Bake at 350° for 10-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with cocoa. Gently peel off waxed paper.
5. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
6. For filling, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Beat in confectioners' sugar until smooth.
7. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges.
8. Roll up again.
9. Place seam side down on a serving platter. Dust with confectioners' sugar. Cover and refrigerate for 1 hour.