Chocolate Zucchini Roll

3 eggs

1 tsp vanilla extract

1 cup all purpose flower

3/4 cup sugar

1/2 cup baking cocoa

1 tsp baking soda

1/4 tsp salt

1 cup shredded peeled zucchini

Filling:

1 ( 8oz) package cream cheese softened

1/2 cup butter margarine softened

2 tsp vanilla extract

1 cup confectioner's 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 wax paper lined 15in x 10in x 1in baking pan. Bake at 350 for 10-15 minutes or until cake spring back lightly touched, Then turn onto a linen towel dusted with confectioner's sugar, peel off wax paper and roll up jelly roil style, starting with the short side, cool on wire rack.

In a mixing bowl, beat cream cheese, butter and vanilla until fluffy, beat in confectioners;s sugar, unroll cake, spread filling to within 1 in of edges, roll up again, dust with confectioner's sugar, refrigerate until serving.

ENJOY!