Very moist zucchini cake with a nice aroma of rum.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

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  • 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 Facts

432 calories; 18.2 g total fat; 58 mg cholesterol; 450 mg sodium. 62.4 g carbohydrates; 5.7 g protein; Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/15/2008
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. Read More
(15)

Most helpful critical review

Rating: 1 stars
06/20/2008
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. Read More
(4)
36 Ratings
  • 5 star values: 21
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
09/15/2008
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. Read More
(15)
Rating: 5 stars
09/15/2008
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. Read More
(15)
Rating: 4 stars
01/05/2005
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. Read More
(12)
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Rating: 5 stars
08/10/2009
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! Read More
(12)
Rating: 5 stars
08/31/2010
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! Read More
(7)
Rating: 5 stars
07/06/2010
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. Read More
(7)
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Rating: 5 stars
09/11/2009
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! Read More
(6)
Rating: 5 stars
08/06/2006
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. Read More
(5)
Rating: 4 stars
07/01/2005
I added only the confectioners' sugar on top instead of the rum/glaze and I put Quik instead of cocoa powder. It was good I would fix it again. Read More
(4)
Rating: 1 stars
06/19/2008
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. Read More
(4)