Chocolate Zucchini Roll with Spiced Cream Filling


  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1/4 cup Almond Milk
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup shredded peeled zucchini
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  • FILLING:
  • 1 (8 ounce) package cream cheese, softened
  • 6T cup butter or margarine, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1-2 pinches cayenne pepper - optional (don't go overboard!)
  • 1 cup confectioners' sugar
  • Additonal confectioners' sugar

  • In a mixing bowl, beat eggs and vanilla. Combine flour, sugar, cocoa, baking soda, cinnamon and salt; add to egg mixture alternately with milk and mix well.  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 7-10 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 a wire rack.
  • In a mixing bowl, beat cream cheese, butter, vanilla, cinnamon and cayenne pepper 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.
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