Zucchini Roll

July 20, 2015

704

A twist on the classic pumpkin roll, this zucchini roll comes together surprisingly easily. Made with a zucchini-flecked cake rolled around a sweet cream cheese filling, this zucchini roll makes a perfect summertime dessert and a great way to use up excess zucchini from your garden.

3 large eggs
¾ cups granulated sugar
¼ cup brown sugar
1 Tbsp canola oil (vegetable oil would also work)
½ tsp vanilla extract
¾ cups all-purpose flour
1 tsp baking powder
½ tsp salt
½ tsp cinnamon
1 cup grated zucchini
Powdered sugar, for dusting
Cream Cheese Filling
8 oz cream cheese, softened to room temperature
½ cup (1 stick) butter, softened to room temperature
½ tsp vanilla extract
2 cups powdered sugar

Preheat oven to 350F Line 15x10 jelly roll pan with aluminum foil and spray with baking spray In KitchenAid (or with hand-mixer) beat together eggs, sugars and oil on medium speed until well-combined (about...
See the full directions on my site

Nutritions

Calories
5508

Sodium
2139mg
89% DV

Fat
352g
542% DV

Protein
41g
82% DV

Carbs
534g
181% DV

Fiber
15g
63% DV