Zucchini Chocolate Rum Cake Recipe - Allrecipes.com
Zucchini Chocolate Rum Cake Recipe
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Zucchini Chocolate Rum Cake

Recipe by  

"Very moist zucchini cake with a nice aroma of rum."

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Ingredients Edit and Save

Original recipe makes 1 Bundt pan Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 15, 2008

We all loved this. I used 1/2 c rum in the cake because of the other reviews that said you could not taste it with the 1/3. We enjoyed it. I thought the glaze was going to be too strong when I first made it but it mellowed nicely overnight.

Most Helpful Critical Review
Jun 19, 2008

Followed recipe exactly. Cake was raw in the middle. I had to keep putting it back in the oven for about 30 minutes extra...total of 1.5 hrs. What a mess.

Jan 05, 2005

The zucchini does make this a very moist cake. It is very tasty as chocolate cakes go. The rum in the cake itself is pretty much undetectible, but in the glaze it is overpowering. Next time I would skip the glaze and just dust with powdered sugar.

Aug 10, 2009

We all loved this. I also used 1/2 cup rum in the batter, but only 1 tbsp and the rest water in the icing. The whole thing was eaten including the crumbs. It is a very rich and dense cake. Delicious!

Aug 31, 2010

Really, really good! This cake came out very moist. Nobody would believe there was zucchini in it. This could be a new favorite of mine!

Jul 06, 2010

I made this for a big family gathering yesterday and never told them it had zucchini until after they ate it. Everyone was so suprised. They loved the cake.

Sep 11, 2009

Moist, but not too moist. Perfect chocolate flavour. Added additional 3/4 cup of flour and used 1/2 cup of rum for high altitude baking. Cake is tastier the following day. Thank you for recipe!

Aug 06, 2006

Super good and moist. I didn't have any white rum so I used Captain Morgan instead and I used a different Butter/sugar/rum glaze.


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  • Calories
  • 432 kcal
  • 22%
  • Carbohydrates
  • 62.4 g
  • 20%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 18.2 g
  • 28%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 450 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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