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Chocolate Zucchini Rum Cake

 
Chocolate Zucchini Rum Cake
161

If you think zucchini is just not your thing, this moist and chocolaty zucchini rum cake will knock your socks off and you even won't notice that there is zucchini in it. Such a deliciously sweet way to use up some of your seasonal zucchinis.

Yield

16

servings

Prep

20

min

Cook

50

min

Ready

Trans-fat Free
 

Ingredients

1 cup butter
room temperature
2 cups sugar
3 large eggs
2 cups zucchini
shredded
cup rum
or brandy, or water
*
2 ½ cups all-purpose flour
1 cup walnuts
chopped
1 cup semi-sweet chocolate
semi-sweet bits, null, null
*
½ cup cocoa powder
2 ½ teaspoons baking powder
1 ½ teaspoons baking soda
¾ teaspoon cinnamon
1 teaspoon salt
¼ cup milk

Directions

Beat butter and sugar until smooth.

Add eggs, one at a time.

Stir in zucchini and rum.

Mix together flour, walnuts, chocolate, cocoa, baking powder, baking soda, cinnamon, and salt.

Stir flour mix and milk into egg mix.

Put in well buttered and floured 10 inch tube pan or ridged pan.

Bake 350 50 to 55 minutes.

Cool in pan on rack 15 minutes.

Invert and remove. Let cool.

Rum glaze: 1 ⅔ cup powdered sugar and 3 Tb rum or water mixed together.

 

* not incl. in nutrient facts

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Comments


Muskego, United States
 almost 2 years ago

Great recipe. I substituted 1 TBL instant coffee and omitted the cinnamon. Instead of flouring the pan, I used cocoa powder.

Nutrition Facts

Serving Size 99g (3.5 oz)
Amount per Serving
Calories 34247% of calories from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 70mg 23%
Sodium 298mg 12%
Total Carbohydrate 14g 14%
Dietary Fiber 2g 9%
Sugars g
Protein 12g
Vitamin A 9% Vitamin C 5%
Calcium 4% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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