• Preheat oven to 350F (175C)
• 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 1 minute).
  3 large eggs, ¾ cups (150 g) granulated sugar, ¼ cup (50 g) brown sugar, 1 Tbsp olive oil
• Stir in vanilla extract.
  ½ tsp vanilla extract
• In separate bowl, combine flour, baking powder, salt, and cinnamon.
  ¾ cups (95 g) all-purpose flour, 1 tsp baking powder, ½ tsp salt, ½ tsp cinnamon
• Gradually stir flour mixture into egg mixture with spatula.
• Fold in grated zucchini.
  1 cup (185 g before blotting) grated zucchini
• Spread batter evenly into prepared jellyroll pan and bake on 350 for 13-15 minutes (edges may just begin to turn slightly golden).
• While the cake is cooking, lay out a clean baking towel at least as wide as your jellyroll pan and dust generously with powdered sugar (this will help keep the cake from sticking to the towel while you are rolling it up).
  Powdered sugar
• As soon as cake is done cooking, remove from oven and invert immediately onto prepared dishtowel.
• Remove jellyroll pan and very carefully peel foil away from cake.
• Immediately, carefully, roll cake, starting with one of the 10" sides, using the towel to help you roll the cake but taking care to keep the towel from being rolled into the roll.
• Allow cake to cool for one hour.

Cream Cheese Frosting

• In mixer, cream together cream cheese and butter.
  6 oz (170 g) cream cheese, 6 Tablespoons (85 g) butter
• Stir in vanilla extract.
  ½ tsp vanilla extract
• Gradually stir in powdered sugar, pausing to scrape down sides of mixer until all sugar is incorporated.
  1 ½ cups (190 g) powdered sugar
• Carefully unroll the cake.
• Evenly spread frosting over surface of cake (be sure to go to the edges) and then carefully re-roll.
• Cut and serve. If not eating immediately, store in refrigerator in airtight container (or covered with plastic wrap) until ready to eat.