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Chocolate Zucchini Rum Cake (Healthier Version)

 
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This healthier version of chocolate zucchini rum cake is made with whole wheat flour, grape seed oil, apple sauce, a small amount of butter. Also has much less sugar than the original recipe, and the cake is super moist, packed with chocolate flavor and absolutely divine.

Yield

16

servings

Prep

20

min

Cook

20

min

Ready

60

min

Trans-fat Free, Good source of fiber
 

Ingredients

½ cup vegetable oil
canola oil, or grapeseed oil, or olive oil
¼ cup applesauce
natural and unsweetened
¼ cup butter
melted
1 cup brown sugar
*
½ cup sugar
3 large eggs
¼ cup milk
cup rum
or brandy, or water
*
2 cups zucchini
shredded
2 cups whole-wheat flour
or whole wheat pastry flour, or white whole wheat flour
½ cup all-purpose flour
½ cup cocoa powder
2 ½ teaspoons baking powder
1 ½ teaspoons baking soda
¾ teaspoon cinnamon
1 teaspoon salt
1 cup semi-sweet chocolate
semi-sweet bits, null, null
*
1 cup walnuts
chopped
Rum glaze:
2 tablespoons dark rum
or as needed
½ cup powdered sugar

Directions

Preheat the oven to 350℉ (180℃).

Well butter and flour a bundt cake pan very well. Set aside. (Or use cocoa powder instead of flour)

In a medium mixing bowl, add the vegetable oil, applesauce, butter, sugars, eggs, milk and rum.

Whisk until well combined. Stir in the zucchini. Set aside.

In another large mixing bowl, sift together the flours, cocoa powder, baking powder, baking soda, cinnamon and salt.

Whisk to combined.

Pour the wet mixture into the dry mixture, and stir until just moistened.

Stir in the chocolate chips and walnuts until evenly distributed.

Bake in preheated oven for about 65 minutes or until a wooden skewer inserted into the centre comes out almost clean.

Remove from the oven and let the cake cool in the pan on a wire rack for 10 minutes.

Remove the cake from the pan, and let cool completely on the rack.

Combined the rum and powdered sugar in a bowl, mix well until it's smooth and pourable.

If it's too thick, add a bit more rum; if it's too thin, add a bit more powdered sugar until reaches desired consistency.

Place a parchment paper underneath the cake.

Pour the glaze over the cake, and let drip and set.

Cut into slices and serve with yogurt or cream for a rich taste if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 26954% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 237mg 10%
Total Carbohydrate 9g 9%
Dietary Fiber 4g 15%
Sugars g
Protein 13g
Vitamin A 4% Vitamin C 6%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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