Rich Chocolate Zucchini Cake with Rum Glaze

Chocolate Zucchini Rum Cake

This delectable dessert, a perfect balance of richness and moistness, will surprise you with its hidden zucchini! The reduced-fat recipe ensures you enjoy a fudgy treat without any guilt, and the hint of rum adds a sophisticated twist. Whether for a casual family gathering or a festive occasion, this cake is sure to impress with its unexpected ingredient and luscious flavor.

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Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 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
• 3/4 cup granulated sugar
• 2 large eggs
• 2 large egg whites
• 1 2/3 cups finely grated zucchini (drain excess water)
• 3 tablespoons rum
• 1/3 cup buttermilk
• 1/2 cup canola oil
• 1 cup semi-sweet chocolate chips
• 1 cup powdered sugar (for glaze)

Instructions

1. Prepare Oven and Pan

   • Position a rack in the center of your oven.
   • Preheat the oven to 350°F (175°C).
   • Generously grease a nonstick 10-inch tube pan.

2. Mix Dry Ingredients

   • In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. Create a well in the center of the mixture and set aside.

3. Combine Wet Ingredients

   • In a separate medium bowl, blend applesauce, dark brown sugar, granulated sugar, eggs, egg whites, grated zucchini, rum, buttermilk, and canola oil. Beat for about 1 minute with a handheld mixer on medium/low speed until the mixture becomes frothy.

4. Incorporate Wet and Dry Ingredients

   • Pour the wet mixture into the well of the dry ingredients. Using a rubber spatula, gently fold the ingredients together until they are almost combined. Be careful not to overmix.

5. Add Chocolate Chips

   • Fold in chocolate chips until just incorporated, leaving a few wisps of flour visible. Avoid overmixing to keep the cake light and airy.

6. Bake the Cake

   • Pour the batter into the prepared tube pan, spreading it evenly.
   • Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. The cake should spring back lightly when touched.

7. Cool and Unmold

   • Allow the cake to cool in the pan on a wire rack for 15 minutes. Carefully unmold the cake and place it right-side-up on the rack to cool completely.

8. Prepare the Rum Glaze

   • In a small bowl, mix powdered sugar with rum until smooth.

9. Glaze and Serve

   • Once the cake is completely cool, place it on a rimmed cake plate. Drizzle the rum glaze over the top, letting it gently cascade down the sides.

Enjoy this rich, fudgy Chocolate Zucchini Rum Cake as a delightful treat for any occasion. Its unexpected zucchini ingredient adds moisture and subtle flavor, while the rum glaze provides a finishing touch that enhances its indulgent taste. Perfect for large gatherings or a special dessert moment, this cake will surely become a beloved recipe in your collection. 🍰🎂