Chocolate Zucchini Rum Cake Recipes

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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

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

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

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



Chocolate Zucchini Cake image

Zucchini keeps the cake moist while a scattering of chocolate chips and chopped walnuts add texture and dimension.

Provided by Bon Appétit Test Kitchen

Categories     Bon Appétit     Dessert     Cake     Chocolate     Nut     Vegetable     Bake     Walnut     Zucchini     Fall     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 12-16

Number Of Ingredients 13

2 1/4 cups sifted all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups grated unpeeled zucchini (about 2 1/2 medium)
1 6-ounce package (about 1 cup) semisweet chocolate chips
3/4 cup chopped walnuts

Steps:

  • Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.
  • Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.

CHOCOLATE RUM CAKE



Chocolate Rum Cake image

Make this recipe for a chocolate-flavored rum cake using chocolate cake mix and chocolate pudding mix for a cake good for Christmas!

Provided by Suzanne Stull

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 1h25m

Yield 12

Number Of Ingredients 11

1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
½ cup water
½ cup vegetable oil
½ cup white rum
½ cup chopped walnuts
½ cup butter
1 cup white sugar
¼ cup white rum
¼ cup water

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.
  • With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.
  • Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
  • To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.

Nutrition Facts : Calories 520 calories, Carbohydrate 56.9 g, Cholesterol 82.3 mg, Fat 28.6 g, Fiber 1.7 g, Protein 5.7 g, SaturatedFat 8.3 g, Sodium 564 mg, Sugar 39.6 g

CHOCOLATE ZUCCHINI SNACK CAKE



Chocolate Zucchini Snack Cake image

I like to make this when the zucchini in my garden gets ahead of me. It's a great way to get children to eat their veggies! -Margo Seegrist, Shelton, Washington

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 18 servings.

Number Of Ingredients 13

1/3 cup butter, softened
1-1/4 cups sugar
2 eggs
1/2 cup buttermilk
1/3 cup unsweetened applesauce
2 ounces semisweet chocolate, melted
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
2 cups shredded zucchini
2 teaspoons confectioners' sugar

Steps:

  • In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs; mix well. Beat in the buttermilk, applesauce, chocolate and vanilla. Combine the flour, baking powder, salt and baking soda; beat into butter mixture just until moistened. Stir in zucchini., Transfer to a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 172 calories, Fat 5g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 223mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

MOIST CHOCOLATE ZUCCHINI CAKE



Moist Chocolate Zucchini Cake image

Make and share this Moist Chocolate Zucchini Cake recipe from Food.com.

Provided by Erica Vasta

Categories     Dessert

Time 1h

Yield 1 9x13 inch cake

Number Of Ingredients 12

1 cup oil
1 1/2 cups sugar
1/2 cup milk
1 teaspoon vanilla
2 cups grated unpeeled zucchini
2 1/2 cups flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
chocolate chips

Steps:

  • Preheat oven to 350F.
  • Mix first 5 ingredients together.
  • Mix next 6 ingredients in another bowl.
  • Combine.
  • Spread in a 9x13 inch pan.
  • Sprinkle with chocolate chips.
  • Bake for 45- 50 minutes.

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