Chocolate Zucchini Rum Cake
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.
or brandy, or water
semi-sweet bits, null, null
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.