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Chocolate Zucchini Rum Cake

recipe at a glance
Rating: 4/5
2 reviews

ready in: 1-2 hrs
serves/makes:   14

recipe id: 6112

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3/4 cup margarine, at room temperature
2 cups sugar
3 eggs
2 cups shredded zucchini
1/3 cup rum
2 1/2 cups all-purpose flour
1 cup chopped walnuts
1 cup semisweet chocolate chips
1/2 cup cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1 teaspoon salt
1/4 cup skim milk


1 2/3 cup powdered sugar
3 tablespoons rum, or water


CAKE: Beat margarine and sugar until smooth. Add eggs, one at a time. Stir in zucchini and rum.

Mix together flour, walnuts, chocolate chips, cocoa, baking powder, baking soda, cinnamon, and salt. Stir flour mixture and milk into egg mixture. Pour batter into greased and floured 10" tube pan. Bake at 350 degrees F for 50-55 minutes. Cool in pan on rack for 15 minutes. Invert cake and remove from pan. Cool completely.

GLAZE: Mix ingredients together and pour over cooled cake.

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493 calories, 20 grams fat, 71 grams carbohydrates, 7 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 3 star recipe rating
Cake wasn't all that flavorful. I could taste the cocoa powder. What kind were we supposed to use? There are so many now that just listing cocoa powder can be confusing. Texture was nice and the glaze was good (used rum not water).

Guest at

REVIEW: 5 star recipe rating
I made this recipie last night for guests and got rave reviews. I made it into 2 round pans instead of a bundt pan and cooked it for about 20 minutes less. The chocolate chips didn't completely melt, so if you like that, use your excess zucchini in this way!! (After grating squash, hand squeeze it before you measure it.)

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