Chocolate Zucchini Rum Cake Recipe
Servings: 1
Ingredients
- 3/4 lb Butter or possibly margarine at room temperature
- 2 c. Sugar
- 3 lrg Large eggs
- 2 c. Lightly packed shredded zucchini
- 1/3 c. Rum, brandy or possibly water
- 2 1/2 c. All-purpose flour
- 1 c. Minced walnuts
- 1 c. Semisweet chocolate baking bits
- 1/2 c. Unsweetened cocoa
- 1 1/2 tsp Baking pwdr
- 1 1/2 tsp Salt
- 3/4 tsp Grnd cinnamon
- 1/4 c. C. lowfat milk
Directions
- In a large bowl with an electric mixer, beat 3/4 c. butter and sugar till smoothly blended. Beat in Large eggs, 1 at a time, till fluffy. With a spoon, stir in zucchini and rum
- Mix flour with nuts, chocolate, cocoa, baking pwdr, soda, salt and cinnamon. Stir flour mix and lowfat milk into egg mix till well blended.
- Spread batter into a well-buttered and flour-dusted nonstick 10 inch plain or possibly fluted tube pan.
- Bake in a 350 degree oven till cake begins to pull from pan sides and springs back when firmly pressed in center, 50 to 55 min. Let cook in pan on a rack about 15 min. Invert from pan onto rack; let cook.
- Drizzle glaze over cake.
- Makes 16 to 20 servings.
- Rum Glaze: Mix together till smooth1 2/3 c. powdered sugar 3 Tbsp. rum or possibly water Use within 1 hour
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