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 servingsPREP
20 minCOOK
20 minREADY
60 minIngredients
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.
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