Zucchini Chocolate Rum Cake Recipe
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Zucchini Chocolate Rum Cake

By: Ani J. Husiow  
"Very moist zucchini cake with a nice aroma of rum."

Rating: This weblink has been rated 11 times with an average star rating of 4.3 Read Reviews (8)

Rate/Review | 291 people have saved this

Prep Time:
30 Min
Cook Time:
1 Hr
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 1 Bundt pan
 

Ingredients

  • 3/4 cup butter, softened
  • 2 cups white sugar
  • 3 eggs
  • 2 cups grated zucchini
  • 1/3 cup rum
  • 2 1/2 cups all-purpose flour
  • 1 cup chopped walnuts
  • 1 cup semisweet chocolate chips
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 cup milk
  • 1 2/3 cups confectioners' sugar
  • 3 tablespoons rum

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in Zucchini and 1/3 cup rum.
  3. In a separate bowl, mix flour with nuts, chocolate, cocoa, baking powder, soda, salt and cinnamon. Stir flour mixture and milk into egg mixture until well blended.
  4. Spread Batter into 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until toothpick inserted into center of cake comes out clean. Let cake cool in pan for 15 minutes, then invert onto wire rack and cool completely. Drizzle with rum glaze.
  5. Rum Glaze: In a medium bowl, combine confectioners sugar with 3 tablespoons rum. Mix until smooth.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 384 | Total Fat: 13.4g | Cholesterol: 63mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2005 by SANDY313 
The zucchini does make this a very moist cake. It is very tasty as chocolate cakes go. The... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2008 by Donsgirl01 
We all loved this. I used 1/2 c rum in the cake because of the other reviews that said you... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 10, 2009 by Tina 
We all loved this. I also used 1/2 cup rum in the batter, but only 1 tbsp and the rest water... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 19, 2008 by JBARBIAUX 
Followed recipe exactly. Cake was raw in the middle. I had to keep putting it back in the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 6, 2006 by cmthomas66 
Super good and moist. I didn't have any white rum so I used Captain Morgan instead and I used... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 1, 2005 by WINIE76 
I added only the confectioners' sugar on top instead of the rum/glaze and I put Quik instead... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 11, 2009 by Captain Ironspine 
Moist, but not too moist. Perfect chocolate flavour. Added additional 3/4 cup of flour and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 16, 2008 by MISSYLOU1 
I'm not sure what went wrong, but my cake turned out a little on the dry side. However, it was... MORE

 
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