Zucchini Chocolate Rum Cake Recipes

CHOCOLATE ZUCCHINI RUM CAKE

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.

CHOCOLATE ZUCCHINI CAKE III

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.

ZUCCHINI CHOCOLATE RUM CAKE

Steps:

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

ZUCCHINI CHOCOLATE CAKE

Steps:

• Sift together flour, cocca, baking soda, and salt and set aside.
• Cream together butter, oil, and sugar in a large mixing bowl until light, and fluffy using eletric mixer at medium speed.
• Beat eggs one at a time, beating well, after each egg.
• Blend in vanilla extract, and honey.
• Add zucchini, and stir.
• In a large bowl, gradually add the flour-cocca mix ingredients in step1 to the creamed ingredients in step 2, while gradually adding the buttermilk.
• Stir to mix.
• Pour this batter into a 13x9x2 baking dish.
• Sprinkle with chocolate chips, and walnuts.
• Bake in a preheated oven for 55 minutes at 325 degrees, or until cake test done with a toothpick.
• Cool in pan.
• Cut into16 squares, serve , and enjoy.