Best 2 Zucchini Chocolate Rum Cake Recipes

**Zucchini Chocolate Rum Cake: A symphony of flavors and textures**

Indulge in the delectable Zucchini Chocolate Rum Cake, a culinary masterpiece that tantalizes taste buds with its unique blend of flavors and textures. This exceptional cake features moist and tender zucchini bread infused with rich chocolate and a hint of aromatic rum. The combination of flavors creates a symphony of sensations, leaving you craving for more. Moreover, this recipe offers variations for both classic chocolate lovers and those seeking a delightful twist with chocolate chips or a luscious cream cheese frosting. Additionally, the article includes a delectable vegan chocolate zucchini bread recipe for those with dietary preferences or allergies. Embark on a culinary journey and discover the perfect chocolate zucchini cake recipe for your next special occasion or afternoon delight.

Here are our top 2 tried and tested recipes!

CHOCOLATE ZUCCHINI RUM CAKE

Chocolate Zucchini Rum Cake image

This is a reduced fat yet high flavour; rich, fudgy and moist; best of all no one suspects that there is zucchini in the cake.

Provided by - Momma Loon

Categories Dessert

Time 1h5m

Yield 14 serving(s)

Number Of Ingredients 18

Ingredients

2 1/2 cups flour, all-purpose (spoon into dry measuring cup and level to top)
1/2 cup unsweetened cocoa powder (Natural, such as Hershey's, spoon into dry measuring cup and level to top)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
3/4 cup unsweetened applesauce
3/4 cup dark brown sugar, packed
3/4 cup sugar
2 large eggs
2 large egg whites
2 cups zucchini, shredded-small
1/3 cup brandy or 1/3 cup water (If use water, add in 2 teaspoons vanilla extract)
1 cup buttermilk
1 tablespoon canola oil
1/2 cup chocolate chips
1 2/3 cups powdered sugar
3 tablespoons rum

Steps:

Position a rack in the center of the oven.
Preheat the oven to 350 degrees F.
Generously grease a nonstick 10-inch tube pan.
In a large bowl, combine flour, cocoa powder, baking powder, baking soda, cinnamon and salt.
Make a well in the center of the ingredients and set aside.
In a medium sized bowl, applesauce, brown and white sugars, eggs and egg whites, zucchini, rum, buttermilk and oil.
Beat for 1 minute with a handheld mixer on medium/low until frothy.
(Use a small grater holes for grating the zucchini. It is not necessary to peel them, but make sure they are well-rinsed.- Drain any excess water from the grated zucchini before using. Place in colander and let drain for about 10 minutes before using. Do n) Pour applesauce mixture into the well made in the flour and dry ingredients.
Quickly fold ingredients together with rubber spatula until almost combined.
Continue to fold in chocolate chips until a few wisps of flour remain.
Do not overmix.
Pour into a prepared tube pan and bake for 40-45 minutes or until done.
The cake will spring back lightly when touched and a toothpick inserted in the center comes out with a few moist crumbs attached.
Do not overbake.
Let sit on a wire rack for 15 minutes and then unmold cake.
Place right-side-up on a wire rack to cool completely.
To serve, combine powdered sugar and rum in a small bowl.
Place on a rimmed cake plate and glaze with the rum glaze.

Nutrition Facts : Calories 315.8, Fat 4.3, SaturatedFat 1.8, Cholesterol 27.3, Sodium 193.1, Carbohydrate 62.4, Fiber 2.4, Sugar 42.1, Protein 5.4

CHOCOLATE ZUCCHINI CAKE III

Chocolate Zucchini Cake III image

This is a moist fudgy type cake. Sweet but not extremely sweet and makes good use of zucchini! You can frost it with chocolate frosting or cream cheese icing.

Provided by Sandy

Categories Fruits and Vegetables Vegetables Squash

Time 1h5m

Yield 24

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 ½ cups vegetable oil
3 cups grated zucchini
¾ cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

Nutrition Facts : Calories 268.5 calories, Carbohydrate 27.2 g, Cholesterol 31 mg, Fat 17.5 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 2.5 g, Sodium 187.6 mg, Sugar 17.1 g

Tips:

Choose the right zucchini: Use small to medium-sized zucchini that are firm and have a deep green color. Avoid zucchini that are large, soft, or have yellow or brown spots.
Grate the zucchini finely: This will help it distribute evenly throughout the batter and prevent it from becoming too watery.
Don't overmix the batter: Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
Bake the cake at the right temperature: The cake should be baked at 350°F (175°C) for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting: This will help the frosting set properly and prevent it from melting.

Conclusion:

This Zucchini Chocolate Rum Cake is a delicious and moist cake that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its rich chocolate flavor, hint of rum, and moist zucchini texture, this cake is sure to be a hit with everyone who tries it. So next time you have some zucchini on hand, give this recipe a try. You won't be disappointed!