Chocolate Zucchini Rum Cake
Indulge in the rich decadence of this Chocolate Zucchini Rum Cake, a dessert that masterfully blends moist, chocolatey goodness with a hidden vegetable twist. Perfect for chocolate lovers, this bundt-style cake features shredded zucchini for unparalleled moisture and texture, while a splash of dark rum adds a sophisticated depth of flavor. Semi-sweet chocolate chips are folded into the batter for moments of molten decadence, and a dusting of powdered sugar provides the perfect finishing touch. Ready in just over an hour, this easy-to-make cake is ideal for family gatherings or special occasions, delivering a delectable balance of indulgence and surprise with every bite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Unsweetened cocoa powder
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1.75 cups Granulated sugar
- 0.75 cups Vegetable oil
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 2 tablespoons Dark rum
- 2 cups Shredded zucchini (unpeeled)
- 1 cup Semi-sweet chocolate chips
- 2 tablespoons Powdered sugar (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 10-cup bundt pan or 9x13-inch baking dish.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar and vegetable oil. Beat on medium speed with a hand or stand mixer until well combined.
Add the eggs, one at a time, to the sugar-oil mixture, beating well after each addition.
Mix in the vanilla extract and dark rum until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Stir just until the batter starts to come together.
Fold in the shredded zucchini and chocolate chips with a spatula until evenly distributed throughout the batter.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then, carefully invert it onto a wire rack to cool completely.
Once the cake is fully cooled, dust the top with powdered sugar, if desired, before serving.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 283 mg | 12% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 39.5 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 322 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
