Zucchini Chocolate Rum Cake

Very moist zucchini cake with a nice aroma of rum.


16 servings


3/4 cup butter or margarine, room temperature
2 cups granulated (white) sugar
3 large 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' (powdered) sugar
3 tablespoons rum


Preheat oven to 350°F (177°C). Grease a 10-inch Bundt pan with Pan Release or cooking spray.

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 prepared pan.

Bake for 50 to 55 minutes, or until toothpick inserted into center of cake comes out clean. Let cake cool in pan for 5 to 10 minutes, then invert onto cooling rack and cool completely. Drizzle with rum glaze.

To make Rum Glaze: In a medium bowl, combine powdered sugar with 3 tablespoons rum. Mix until smooth.

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