Chocolate Zucchini Rum Cake
A rich and moist chocolate zucchini rum cake featuring a blend of cocoa, walnuts, and chocolate chips, perfect for chocolate lovers and suitable for any occasion.
Ingredients
- 3/4 cup butter ⓘ
- 2 cups sugar ⓘ
- 3 large eggs ⓘ
- 2 cups shredded zucchini ⓘ
- 1/3 cup rum ⓘ
- 2 1/2 cups all-purpose flour ⓘ
- 1 cup chopped walnuts ⓘ
- 1 cup semi-sweet chocolate chips ⓘ
- 1/2 cup unsweetened cocoa ⓘ
- 2 1/2 teaspoons baking powder ⓘ
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt ⓘ
- 1/4 cup milk ⓘ
- 3/4 teaspoon cinnamon ⓘ
Instructions
- In a large mixer bowl, beat butter and sugar until smooth.
- Beat in eggs, one at a time, until fluffy.
- Stir in shredded zucchini and rum with a spoon.
- Mix flour with chopped walnuts, chocolate chips, cocoa, baking powder, baking soda, salt, and cinnamon.
- Stir the flour mixture and milk into the egg mixture until well blended.
Tips & Substitutions
To enhance the chocolate flavor, consider using dark chocolate chips instead of semi-sweet. For a lighter texture, you can substitute half of the butter with applesauce. If fresh zucchini isn't available, frozen shredded zucchini works well too, just make sure to drain excess moisture. For added depth, try incorporating a teaspoon of vanilla extract into the batter.
Serving Suggestions
Serve this Chocolate Zucchini Rum Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. It pairs beautifully with a cup of coffee or tea. For a festive touch, garnish with fresh berries or a drizzle of chocolate sauce. This cake is also delightful alongside Tarsha Spann'S Macaroni And Cheese for a unique meal pairing.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze slices wrapped in plastic wrap and aluminum foil for up to three months. To reheat, microwave individual slices for 15-20 seconds or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Zucchini Rum Cake contains roughly 2080 calories, with 51g protein, 306g carbohydrates, and 86g fat. It is an excellent source of dietary fiber (186% of the Daily Value), iron (143% of the Daily Value), and protein (101% of the Daily Value). Note that it is relatively high in sodium, at 2909mg per serving (126% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of alcohol instead of rum?
Yes, you can substitute rum with bourbon or brandy for a different flavor profile. If you prefer a non-alcoholic option, replace the rum with an equal amount of vanilla extract or apple juice.
Is it necessary to peel the zucchini before shredding?
No, it’s not necessary to peel the zucchini. The skin adds texture and nutrients to the cake. However, if the skin is tough or waxy, you may want to peel it for better results.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking blend. Ensure that the baking powder and other ingredients are also gluten-free. The texture may vary slightly, but it will still be delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).