Zucchini Chocolate Rum Cake

11 Reviews

Prep: 30 min
Cook: 1 hr
Ready In: 1 hr 30 min

“Very moist zucchini cake with a nice aroma of rum.” - by Ani J. Husiow

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Metric US

Original recipe yields 1 Bundt pan

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
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.
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.
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.
Rum Glaze: In a medium bowl, combine confectioners sugar with 3 tablespoons rum. Mix until smooth.

Nutrition

Amount Per Serving (16 total)

Calories
432 cal
22%

Fat
18.2 g
28%

Carbs
62.4 g
20%

Based on a 2,000 calorie diet

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Reviews (11)

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Tanya

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 m..." See moreade it but it mellowed nicely overnight."

SANDY313

Jan. 5, 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..." See more skip the glaze and just dust with powdered sugar."

Tina

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. Deliciou..." See mores!"

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